"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cranberry-Chipotle Chicken Recipe

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This recipe for Cranberry-Chipotle Chicken, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa McCoy
Added: Sunday, March 15, 2009


8 oz. bacon, cut in 1-inch pieces
1 c. chopped onion
1-15 oz. can black beans, rinsed and drained
1-15 oz. can cannellini beans, rinsed and drained
1 c. chopped plum tomatoes
1/2 c. long grain rice
1/2 c. chicken broth
3 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 lb. skinless, boneless chicken thighs
1-16 oz. can whole cranberry sauce
1 canned chipotle pepper in adobo sauce, finely chopped
1 T. lime juice

Cook bacon and onion together in skillet. Drain fat. In a slow cooker, combine bacon, beans, tomatoes, rice, broth, garlic, cumin and cinnamon. Place chicken on top of bean mixture. For sauce, in a small bowl combine cranberry sauce, chipotle pepper, lime juice and salt & pepper to taste. Pour sauce over chicken. Cover and cook on low for 6 to 7 hours.




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