Friday, May 20, 2005

Pantry Dinner: Chicken Chili Verde

by Anne Zelenka
Inspired by Marjorie's Cheap Eats, I converted a slow-cooker recipe from one of Dana Carpender's low-carb cookbooks to a pantry dinner using canned chicken breast. Rick (my husband) and Rose (au pair) pronounced it delicious.

Chicken Chili Verde from the pantry

1 medium onion, chopped
1 T vegetable oil
1 10-oz can chicken breast, drained and shredded with a fork
1 16-oz jar salsa verde
1 4-oz can chopped fire-roasted green chiles
1 tsp cumin
1/2 tsp black pepper

Saute onion in oil until limp and translucent. Add chicken breast and saute briefly, then stir in salsa verde, green chiles, cumin, and black pepper. Simmer over low heat for about ten minutes.

Serve with warm flour tortillas, shredded monterey jack cheese, and sour cream.

Variations
* If you have a lot of adults to feed, add a second 10-oz can of chicken breast. It will be less of a budget meal this way but the chili turns out heartier and chunkier.
* If you like spicy food, add canned sliced jalapenos.

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