This is another low-cost, easy to make recipe that feeds 5-6 easily, and leftovers will NOT languish in your fridge until the trash run comes next Tuesday.
Ingredients:
- 2 chicken quarters (drumstick and thigh together)
- 3 qts water
- 2 chicken bouillon cubes
- 1/2 sweet yellow onion, chopped
- 1 bell pepper, chopped
- 1/4 tsp cayenne pepper
- 2 tsp ancho chile powder (or just use regular chili powder)
- 2 tsp cumin
- 1 Tbl paprika
- 1/4 tsp celery seed
- 1 clove of garlic, finely chopped or pressed
- 2 C frozen corn
- 2 small cans tomato sauce
- 2 roma tomatoes, chopped
- 1 can black beans, drained and rinsed
- 1-2 Tbl chopped fresh cilantro
- 1 C rice
- 1-3 tsp salt, to taste (at the end!)
- tortilla strips for garnish
- avocado for garnish
Directions:
- Cover the chicken with 3 qts of water and boil for an hour and a half.
- Remove the chicken and set aside to cool. Pour the chicken broth through a fine strainer and skim some of the grease off the top. You can use a liquid measuring cup to do this or use one of those grease cups with the spout at the bottom, OR you can refrigerate the broth overnight and skim the fat off easily when it hardens.
- Add all spices, all the veggies, and tomato sauce and bring to a boil. Simmer uncovered for an hour.
- While the broth is cooking, pull the chicken off the bone, keeping large chunks of meat.
- Add the rice and chicken and set a timer for 20 minutes. Be careful not to stir too much after adding the chicken.
- Salt to taste, garnish with tortilla strips and avocado, and serve!
