Green Chile Chicken Chili

[Dora]

I had four chicken leg quarters that I pulled out of the freezer on Sunday and I cooked them in the Crock Pot, pulled off the meat, strained the stock into a separate container, and put the meat and stock in the fridge.

Last night I brought out my soup pot. In it, I sauteed a chopped yellow onion in half the chicken fat that had solidified on top of the stock. When the onion was translucent, I added the rest of the stock (discarding the fat). Then I added two cans of pinto beans, three handfuls of brown rice, most of the chicken that I had chopped, and one can of diced hot green chile.

Cooked on low-med heat for one hour (covered). Served with warm whole wheat tortillas, steamed yellow squash, and a slice of white cheddar cheese on top of the chile.


Next time I'll send invitations.

[Gregorian]

1. That sounds good!

And I was just about to give up on chicken. Thanks.

I wonder how black eyed peas might work with that.

[Dora]

2. Try it

and post results!

Me, I was thinking I'd like to add a can of hominy (posole) to it next time. And more green chile.

And maybe some corn.

[eleny]

3. That sounds delicious

I rarely use chicken to make green chile because I always think of chicken breasts. And those are a bit dry or tough or something. But dark meat would be perfect.

I bet the onions frying in the chicken fat made your kitchen fragrant like heaven. Thanks for the great recipe and the V-8 moment.

[Dora]

4. It reminded me of something my mother makes

She makes posole, the recipe was from a crockpot cookbook, and she used pork roast or butt. Every time I've ever tried to duplicate her posole, I failed miserably. Too much pork, or too many beans, and never enough green chile. I wasn't even thinking of her posole when I made this, I just wanted to use up the chicken.

It was cheap eating, but good. And I'm never sure if it's healthy to cook in chicken fat or not, but I think the flavor and the smell adds a lot.