Ever since I made that turkey for T-day, I've been all into fowl! I switched over to chicken because it's more reasonably priced and WAY easier to transport. My fave is dark meat, so I've been having Becky pick up thighs or drum sticks or whole legs. I can't help it...I'm a leg guy...;-)
The chicken is really hitting the spot. It's easy to make, healthy for Lymies, and you can turn the broth you cooked it in into yummy soup in a bout 60 seconds flat.
Crushed or diced tomatoes
Stock or broth
Wash chicken and put in pot. Add whatever kind of stock/broth you like. Yes you can add just water if you want. Add crushed or diced tomatoes. Add fresh chopped spices. If you only have dried, that will do. Add some onion powder. Add a little garlic powder. Put the burner on low, and simmer with the lid mostly on, but keep it open a crack. Then, and this is my favorite part...walk away! After an hour or so, the chicken won't be ready yet, but it'll be cooked, so this is a good time to add a little sea salt to taste. After two hours, your dish is done!
I didn't put in amounts because....well you don't need them! If you want a lot of chicken, put in a lot. If you want a lot of soup, put in a lot of broth and tomatoes. Just make sure you put in enough tomatoes and broth to almost cover the chicken so it gets fall-apart tender.
After you eat the chicken, there's usually some intense sauce left. I like to add water and sea salt and simmer on the stove for a bit, then you have soup! Yum!
Becky brought home some more thighs tonight (that girl really knows what I like...) and I'm going to make it with salt-cured olives and cilantro this time. No worries, I'll make sure to take a photo and post the recipe.
Until next time my lovelies!