This is what I made for dinner tonight- super easy way to use leftovers and pantry items for a delicious, nutritious low fat meal. Mexican Chicken Gumbo 2 cups chopped cooked chicken ( I had about 8 legs leftover that I used- 2- 3 chicken breast will yield about the same amount) 1/2 to 3/4 cup chopped cebollas onions- heads only ( these are Mexican green onions- if you do not have them available- the heads of green onions will do. This is about 3 bunches) 2 red or orange bell peppers diced 2 14.5 oz cans chopped tomatoes in sauce 4 cups chicken stock ( ready made- or do I like I do and use chicken soup base and water for the same quantity) 2 Cups cooked brown rice ( or white rice) 2 cups frozen corn 1 14.5 oz can black beans 3 tablespoons soybean oil 1 tablespoon ground cumin 2 tablespoons chili powder 1 bunch cilantro- leaves chopped - removing stems Pour oil into bottom of your stock pot. Add onions and peppers cooking until onions are translucent. Add chicken and heat through. Add canned tomatoes and broth. Heat until hot but not bubbling. Add rice , corn and drained beans. Stir well. Add seasonings and cilantro. I like to add some black pepper as well - increase seasoning to taste. Cayenne pepper will add some nice heat as will some sliced jalapenos. Heat until bubbling and serve! I used frozen ready made corn and rice- so the cooking time was under 1/2 an hour. You could use the meat from one ready to go roasted chicken as well. Serve with some corn tortillas and you have a great meal that is tasty, packed with all kinds of good stuff and will not weigh you down!
Posted on: Mon, 09 Sep 2013 05:05:58 +0000
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