Recipes- Sorta Santa Fe Chicken

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Well,  I thought I would set up a separate section of this blog to post recipes…but apparently WordPress is smarter than me. Whatever, WordPress.

So, I suppose if you could care less about recipes just skip these posts?

 

I recently made a chicken crock pot concoction inspired by this recipe  posted by Lauren on Facebook a week or so ago. As is so often the case, what I did was only loosely based on the actual recipe. This is often because I’m trying to use what I have on hand rather than having to go buy ingredients. I ❤ good food on the cheap, y’all. One of the best things about recipes like this is that you can substitute as much as you want, change things up, add things, and it’ll still come out tasting good. Food Magic! Anyway, this is what I did:

  • ~3 cups of water into the crock pot with
  • 2 frozen chicken breasts and
  • 1 chicken bullion cube

Put on high for a couple of hours. (I started this late in the day with frozen chicken–sacrifices must be made. If I were to do this again I’d start earlier and cook lower and slower) Drop the temp to low and add

  • 1 can diced tomatoes
  • 1 can black beans (drained, rinsed)
  • 1 green bell pepper, chopped
  • 1/4ish large white onion, chopped

Cook for another couple of hours on low, until the chicken is good and done. Remove chicken breasts and shred them, then dump them back in along with

  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 1 can of corn nibblets (doesn’t “corn niblets” just sound adorable and a little disconcerting? What the heck is a “niblet?”)

Let all this cook on low for another half hour or so. Meanwhile, make yourself a mess of brown rice! Or white rice! Or whatever! I made about a cup (uncooked) of brown rice with some chilli seasoning from a packet thrown in on a whim. Mostly this just resulted in bright orange rice. Whatever.

Serve the chicken mixture with a slotted spoon over rice with a sprinkle of cheese and a dab of sour cream for a less soupy application, or serve broth and all with a little less rice and some crumbled corn chips thrown in for a yummy chicken tortilla soup kind of thing. Like most crock pot things, this just got better as it sat in the fridge, and lasted us for several days.

No picture this time. But really y’all–can you imagine some shredded chicken and vegetables over rice? Got it? It looks just like that.

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