Tuesday, January 14, 2014



Yes, this is an ugly photo, but I'm showing yall because this was FAST and very good. I did not really even have a recipe, so change this up as you will.

  • 1 rotisserie chicken , picked clean
  • 1 pablano pepper ( if you can find one, it adds a great taste ) 
  • 1 jalapeno pepper ( I de-seeded mine, this is not a super HOT chili )
  • 1 tablespoon cumin ( more or less to taste )
  • 1 tablespoon coriander ( more or less to taste )
  • 1 tablespoon chili powder ( more or less to taste )
  • lets say a cup of onions diced -  I used three small ones
  • a little bit of chopped carrot
  • three cans of Great Northern Beans 
  • minced garlic - i used three cloves
  • one box ( plus i had a little bit in another box in the fridge ) of chicken stock
  • grated Mexican cheese
Seems like a lot, but I had most of this at home so for me its easy. If you don't DO NOT EVER BUY SPICES at the normal grocery. Find an Indian or Asian market, you will pay much much less for them and then will have them on hand.

  • chop onion and peppers and carrot and get going in a big heavy pot with a little oil - Like I always tell you, let this go - 10 min or so... 
  • while that is going clean your chicken and chop garlic
  • after 10 min, make a well in the cooked veg, add a drop more oil and add your garlic AND SPICES . Very important to cook out the raw taste of your spices. ( in anything you do , really .. ) just a couple of min, do not let the garlic burn. I had to add a tiny bit of water...
  • open and drain your beans, BUT, keep one can out and mash with a fork to form a paste, add to the veg/spice mixture. This is your thickening agent.
  • This is really all the cooking there is, now its just dumping into the pot. So add shredded chicken, beans and chicken stock. Just heat through -
  • TASTE before adding any salt and pepper
  • I did add a good cup of cheese to the pot right before serving to just thicken it up a little bit more, but you would not really have to ...
Serve with crushed tortilla chips and more cheese, or anything you like...

No comments: