the_information_nexus/food_related/easy_meals.md

Slow Cooker Cuban Chicken with Black Beans and Rice

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 batch slow cooker Cuban black beans (recipe provided separately)
• 2 cups long-grain white rice, cooked

Chicken Seasoning:

• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Mix the chicken seasoning ingredients in a small bowl. Rub the mixture all over the chicken thighs.
2. Place the seasoned chicken in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
3. Shred the chicken with two forks and stir it back into the cooking liquid.
4. Serve the shredded chicken over cooked rice and Cuban black beans.

Pico de Gallo

Ingredients:

• 4 ripe tomatoes, diced
• 1 white onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 2 limes, juiced
• Salt, to taste

Instructions:

1. Combine all ingredients in a bowl. Stir to mix well.
2. Let sit for 15-20 minutes to allow flavors to meld.

Salsa Criolla

Ingredients:

• 2 tbsp olive oil
• 1 white onion, finely chopped
• 4 garlic cloves, minced
• 4 ripe tomatoes, diced
• 1/2 tsp dried oregano
• 1/4 cup white vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes.
2. Add garlic; cook for 1 minute until fragrant.
3. Stir in tomatoes, oregano, vinegar, salt, and pepper. Simmer for 15-20 minutes until tomatoes break down and sauce thickens slightly.
4. Taste and adjust seasoning as needed.

Serve the slow cooker Cuban chicken, black beans, and rice with pico de gallo and salsa criolla on the side. This allows each person to customize their dish with the fresh, bright flavors of the salsas.

The combination of tender, flavorful chicken, savory black beans, fluffy rice, and vibrant salsas creates a satisfying and delicious Cuban-inspired meal. Enjoy!