This recipe was adapted for solar cooking from cookingclassy.com. It is fast and easy to prepare, and like most slow cooker recipes, it worked perfectly in the solar oven.
- 2 lbs boneless skinless chicken breast halves
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 1 red, orange and green bell pepper, julienned
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt
- 3/4 tsp pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
For serving: Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of your graniteware pot. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook in the Solavore Sport until chicken has cooked through and veggies are tender (approximately 3-4 hours).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth from pot (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.