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Bueno, Cheapo Cinco de Mayo Crock-Pot Recipe

Posted on 04/29/2013 by | The Ultimate Cheapskate | Comments

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Cinco De Mayo via Rtist MrBI took four years of Spanish classes in high school, but like most things from my high school years — and the 1970s in general — I don’t remember much of it.  So I recently vowed to relearn Spanish, starting with some of the words I now use most often.

To that end, I actually remembered the word for “money,” or dinero.  And Spanish for “cheap” (barato) and “cheapskate(tacano) seem easy enough to master. But the Spanish translation for one of my other must-learn words, “Crock-Pot” or “slow cooker,” has me stumped. Would it be lento vasija, or perhaps paulatino cazuela? Maybe a Spanish speaking tacano can kindly help me out?

Related:  Use Your Slow Cooker and Save Year Round

In celebration of Cinco de Mayo (even I know that’s Spanish for the “fifth of May,” a day celebrating freedom and democracy, as well as Mexican heritage and pride), I’m breaking out my Crock-Pot — or would that be my caprichoso cacerola? — and whipping up a batch of this simple, delicious, barato recipe for dinner.

Margarita-style Crockpot Chicken

  • 3 pounds chicken parts (whatever you prefer – I like to use leg/thigh quarters with the skin on)
  • 1 can (15 ounce) black beans
  • 1 can (15 ounce) kernel corn or whole hominy (I prefer the hominy)
  • 1 cup rice
  • 4 spring onions – chopped, tops and all
  • 3 cloves garlic — minced
  • 1 packet (1.25 ounce) dry taco seasoning mix
  • 1 can (4 ounce) diced green chiles
  • 2 cups chicken broth/stock (or bullion)
  • 3/4 cup lime or lemon juice (fresh is best — and save the rinds!)
  • 2 ounces tequila (optional)
  • Sour cream, sliced black olives and fresh cilantro (all optional)

 

Coat the inside of the crockpot with spray oil to make cleanup easier.  Mix beans and corn/hominy (including liquid from cans) with the rice, onions, garlic, and three-quarters of the taco seasoning mix.  Place mixture in Crock-Pot.  Put chicken pieces on top. Add chicken broth, then pour lime/lemon juice and tequila (optional) over the chicken, and sprinkle with remaining taco seasonings. Scatter the green chiles over the top of everything.

If you use fresh limes/lemons, I like to take the spent, quartered rinds and place them on top as well; they infuse additional flavor and can even be nibbled on as a condiment with the dish. Cover and cook on low for approximately 6 hours, until rice is fully cooked and the chicken is fall-off-the-bone tender. Serve in shallow bowls and top with sour cream, sliced black olives and chopped fresh cilantro if desired. I like to serve with warm flour or corn tortillas on the side.  (Serves 4)

Feliz Cinco de Mayo! Wait, I think that my high school Spanish is coming back to me now.

Photo courtesy of RTist MrB via Flickr Creative Commons.

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