22nd
More chicken? White bean chicken green chili.
Just when you thought it was safe, I break out another recipe using left over roasted chicken. Maybe I should rename this blog, what to do with leftover roast chicken. This going to be the last in the chicken series, I think. This is a newish recipe for me, but the three times I’ve made it it’s been good. It makes enough for left overs and has held up for lunches later in the week. It’s another easy recipe, and is significantly different from the roast bird, so you can make it the day after, and not suffer from roast chicken fatigue.
White bean and chicken green chili
Serves 4
1 can white beans
1 - 2 cups chopped dark meat chicken
1 jar tomatillo salsa (salsa verde)
1 1/2 qts chicken stock
1/2 cup chopped onion
3 table spoons cilantro (if you like it)
Juice from 1/4 lime
1/4-1/3 cup sour cream.
Salt & Pepper to Taste
This is really an approximation, as it needs to be done to taste, and you never know how much left over chicken you’ll have, and how much stock you’ll have.
Saute chopped onion over medium heat. Add stock, and bring to a boil.
Reduce heat to low, add all ingredients except sour cream. Stir to combine, allow to hear thoroughly, then remove from heat.
Add 1/4 cup sour cream, and taste, the flavor of the tomatillo and lime should be mild, and tangy, but not overly muted. If still too sharp, add more sour cream.
Serve sprinkled with cheese, with a dash of your favorite hot sauce. This goes great with quesedillas or corn chips.
