I realized I needed to cook. The CEO had totally nommed up the chicken and sausage chili and his lunch the next day would kill the red chili. I didn't want to torture him with Meh lentils...so cook I must.
I had some chicken thawed in the fridge. And beans beans and more beans. So hmmm...what to do what to do.
I googled around a bit and found this recipe on Crockpot Tuesdays. I thought "self, you can make that STAT." So I adapted it and I did.
Here is EK's Salsa Chicken with Black Beans:
Ingredients:
1 lb chicken breast
2 cans of drained and rinsed black beans*
4 cups chicken broth
1 can refried black beans
1 jar salsa (I used The Brooklyn Salsa Company's The Curry since there was already cumin in the original recipe I would go all out)
1 1/2 teaspoon curry powder (see above about cumin)
salt and pepper to taste
Directions:
Put the beans in the middle crockpot. Lay the chicken on top of it. Pour in the broth, the salsa and the refried beans. Add the curry. Stir the top part and be careful not to disturb the beans (I have no idea why this is but who am I to refuse to follow a recipe *ahem*). Put the top on the crock, turn it on low, and leave it alone.
Mine was on 7ish hours until morning.
Then, remove the chicken and shred it with a fork (this was shockingly easy to do). Put the shredded chicken in and give everything a stir. I let it cook until I was just about ready to leave for work. Then I turned off the crock, transferred everything to tupperware and put it away.
I had some of this around lunch time and it is GOOD! As in, can't wait to take it home and put some cheese on it and eat the hell out of it. It's that good. Honestly. I am not sure what The CEO will think as it is legitimately more soupy than he normally prefers but I will eat it. Plus, some time in the fridge usually soaks up some juices.
We'll see.
Up Next: Something with sundried tomato sausage? Anybody know what? Suggestions?
I had some chicken thawed in the fridge. And beans beans and more beans. So hmmm...what to do what to do.
I googled around a bit and found this recipe on Crockpot Tuesdays. I thought "self, you can make that STAT." So I adapted it and I did.
Here is EK's Salsa Chicken with Black Beans:
 |
| This was really hard to photograph...just when you think you are getting better :( |
Ingredients:
1 lb chicken breast
2 cans of drained and rinsed black beans*
4 cups chicken broth
1 can refried black beans
1 jar salsa (I used The Brooklyn Salsa Company's The Curry since there was already cumin in the original recipe I would go all out)
1 1/2 teaspoon curry powder (see above about cumin)
salt and pepper to taste
Directions:
Put the beans in the middle crockpot. Lay the chicken on top of it. Pour in the broth, the salsa and the refried beans. Add the curry. Stir the top part and be careful not to disturb the beans (I have no idea why this is but who am I to refuse to follow a recipe *ahem*). Put the top on the crock, turn it on low, and leave it alone.
Mine was on 7ish hours until morning.
Then, remove the chicken and shred it with a fork (this was shockingly easy to do). Put the shredded chicken in and give everything a stir. I let it cook until I was just about ready to leave for work. Then I turned off the crock, transferred everything to tupperware and put it away.
I had some of this around lunch time and it is GOOD! As in, can't wait to take it home and put some cheese on it and eat the hell out of it. It's that good. Honestly. I am not sure what The CEO will think as it is legitimately more soupy than he normally prefers but I will eat it. Plus, some time in the fridge usually soaks up some juices.
We'll see.
Up Next: Something with sundried tomato sausage? Anybody know what? Suggestions?
No comments:
Post a Comment