1 lb chicken or leftover turkey (leftover turkey is my favorite)
2 T olive oil
4 oz can chopped green chilies
1-2 cloves fresh garlic, pressed or minced
2 tsp cumin
2 tsp dried cilantro
1/2 to 2 tsp cayenne pepper, your preference
1 tsp dried oregano
1 tsp salt
49 oz can + 14 oz can chicken broth
4 15oz cans northern white beans, undrained
Cut raw chicken into one inch cubes or shred leftover, cooked turkey or chicken. In large soup pot, saute meat with spices and oil about 5 minutes. Add broth and beans. Simmer at least 30 minutes or transfer browned meat mixture to crock pot, add broth and beans and let simmer all day. I prefer the all day method for meat tenderness and best flavor.
It’s a very easy, basic recipe, but it sure is yummy and cozy on a cold day.
bizzybee’s version
2 packs (about 8-10) short ribs, used to use bone-in, but lately we’ve liked boneless
Chicken broth, I use a 49oz can and a 14.5 oz can
1/3 c. soy sauce
1/4 c. sugar
3 T. finely grated, fresh peeled ginger (or 2T ginger paste from jar)
2 T. Sambal Oelek red chili paste http://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC There is no substitute, use less or more as desired, more for serving.
2 T. sesame oil
4 cloves fresh garlic, minced
10-12 oz medium thick rice noodles, I use Notta Pasta rice linguini from the gluten free section at the grocery store
If desired, but not necessary: fresh cilantro and lime wedges for garnishing.
Broil ribs with salt and pepper, about 10 minutes on each side, until crispy. Meanwhile, whisk together broth, soy, ginger, chili paste, garlic, sesame oil. Put broiled ribs in crock pot. Pour broth mixture over ribs. Cook at least 6 hours. The longer they simmer, the more tender the ribs.
Before ready to serve, cook rice noodles according to package directions. Divide noodles among individual bowls. Serve meat on top of noodles. Ladle broth on top. If desired, top with fresh cilantro and lime wedges for squeezing. May use extra chili paste as you wish.
When storing leftovers, I store noodles and broth/meat separately and skim extra fat off top of broth/meat after it’s solidified in the fridge, before dishing up next time.
A cozy dish. Hope you enjoy it.
…I’ll feel I have something worth writing about. In the meantime, I have this little tumblr. account holding a spot for me. Until then, I’ll just enjoy reading what the rest of you have to say. Thanks for letting me peek into your world.
