Recipes

Salsa Chicken and Salsa Chicken Chili

Salsa Chicken and Salsa Chicken Chili

On my dinner table is Salsa Chicken Chili with roasted corn, Black beans with spices (and, yes, with a little hidden zucchini tossed in), baked zucchini casserole, cream of zucchini soup, and a dark chocolate, vegan, flourless zucchini chocolate cake.

I still have some salsa left-over from my wedding, but the end of this, I’ll only have a little zucchini left to deal with. Shred and freeze to tuck into winter stews.

RECIPE 1: Salsa Chicken

INGREDIENTS

4 cups tasteless salsa left-over from your wedding dinner

3 lbs of chicken thighs (or your favorite chicken parts)

2 small cans green chilies

1 teaspoon minced garlic divided

1 can black beans, rinsed

½ lb bag roasted corn (good old trader Joes makes this easy),

fresh or canned can substitute

1/2 Tbsp cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

Directions

Place the chicken in the bottom of a large deep pan. (The ones left over from food from my wedding worked very well, and they appreciated having a second life.) Drain and Rinse the black beans. Add beans and roasted corn around the chicken. .

Mix chili powder, cumin, oregano, cayenne, to the salsa, and stir. Pour this mixture over the chicken and bean corn mixture. Top each piece of chicken with green chilies and a small amount of minced garlic because you forgot to add it to the salsa mix, and it looks pretty, white garlic on green chilies on red salsa on chicken. Cover and cook at 250 for 4-5 hours. Chickens internal temperature should be at least 180 degrees, but by 5 hours it will be well over this and the meat should be ready to fall off the bones.

 

RECIPE 2 – A Wet Hot Mess with Broth – Salsa Chicken Chili

According to my daughter, A Wet Hot Mess with Broth means there is not enough broth that it’s a soup or stew, but too much for a casserole.

Take the leftovers from above, debone and remove skin from chicken, shred and put in a stew pot. Add 16 oz of chopped tomatoes (fresh, frozen, canned) and enough water to make a stew like consistency (~1 cup water). Add 1-2 teaspoon of chili seasoning, as needed. Warm to a bubbly consistency, serve warm.

 

 

 

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