RUM & CHIPOTLE SOUTHWEST CHICKEN
- 4 chicken thighs
- One can of cream of bacon soup (284ml)
- 1 jar of Salsa
- 1 chopped onion
- 1 chopped red pepper
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. Firebarns Rum and Chipotle
- 400 g pasta (Fresh ideally)
- Salt and pepper to taste
- ¼ cup chopped coriander
In the slow cooker, mix well the cream of bacon, salsa, spices and Firebarns Rum and Chipotle.
-Then add the chicken thighs, season with salt and pepper and cook on low for 8 hours.
-Serve with fresh pasta or rice.
-Sprinkle with cilantro before serving and add a lemon wedge.