Chili with Leftover Chicken
This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup cilantro, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle powder
- 2 teaspoons roasted cumin seeds
- 1 cup fresh or canned tomato sauce
- 1 cup chicken stock
- 1 14 ounces black beans, drained
- 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
- ¼ cup half and half
- Salt
Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.
