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Spicy Caribbean Pineapple Crockpot Chicken and Spinach Rice Recipe

 This is a freestyle recipe, not an exact detailed recipe. It is recommended that you season to your own taste.

 Spicy Caribbean Pineapple Chicken

Ingredients:

5 Frozen chicken breasts

Goya Sazon

Can of Rotel diced tomatoes and chilis

Large can of diced pineapple, drain some of the liquid off, and save for another meal. Should cover 2/3rds of chicken.

A splash of dark rum

A bit of oregano, cumin, onion powder, turmeric, dried cilantro, truffle parmesan & black pepper seasoning

Spoon or two minced garlic from a jar

One lime

Directions:

Cook on high until chicken is defrosted and cooked through. Turn down to low until tender and then shred it into small chunks. Time? A few hours. I tend to check every hour. 

Taste test. You may need to re-season for taste.

When done, pour out into a serving bowl with a cover, and then use the crockpot for rice. Refrigerate for the next day or evening. If you have a rice cooker or another crockpot, great! 

Tips: To reduce the liquid when everything is cooked through, I put the crockpot on high, vent the top a tiny bit, and put a towel over the top. This is not recommended at the beginning for food safety. The reduction should take about a half-hour to 45 minutes. Do this at your own risk. I am not a crockpot expert.

Crockpot spinach rice:

Ingredients:

2 cups rice and cover with chicken stock. I use about 3 cups and a little to get good coverage.

Sprinkle with frozen spinach.

A splash of oil

A spoonful of diced garlic from a jar

Seasoning salt and any herbs you prefer. 

Directions:

Cook on high until the rice looks puffy, then reduce to low and check for doneness every half hour. Liquid should be gone when done.

A rice cooker gets the rice perfectly cooked, but a crockpot works too. It takes some experimenting over time to learn how to make it the way you like it.

Serve chicken over rice.

Simple Peruvian Crockpot Chicken Stew

 I cooked this chicken in a crockpot with spices, garlic, onion, and soy sauce. It may surprise some, but Peruvian food has some Chinese influences. After that, I shred the chicken and add it to the chicken stock with beans, potatoes, tomatoes, peas, aji, and lime. Simple, but tasty.  

Ingredients:
Three chicken breasts
Two chopped onions
Two chopped garlic cloves 
Sprinkles of soy sauce
Sazon Goya 1/2 packet

Tiny sprinkle of ground cloves
Sprinkles of paprika 
Sprinkles of onion powder

Cook chicken, soy sauce, spices, onion, and garlic on high for a few hours in a crockpot with some oil under tender.

Shred chicken with a fork, add back to crockpot, and add a large container of chicken broth, peas, two cans of red kidney beans, aji amarillo to taste, a large can of diced tomatoes, one lime, and a few diced potatoes. Cook on low overnight. 

Four of us can eat this for two nights of dinner.