Apr 2, 2012

Stewed Chicken (for Burritos)

The last time HB and I made burritos for our batch cooking day, the chicken burritos were a bit, ahem, bland.

Never fear!  The Cruise Director decided to kick it up a notch this time.  She told me to "stew the chicken."

I was like, "Wha...?"

She came to my house and did it for me.  What a friend.  Here's what she did (I took notes for you.)

Cook and debone a whole chicken.  Since mine was cooked in the crock pot, the meat went back in the same crock (without washing it.)

Add a can of Rotel (or 10-16 ounces of tomatoes and chop up a jalapeno).  She also chopped up a jalapeno and added it.  Add spices to taste...approximately 1T cumin, 1T chili powder, 1T salt, a bit of pepper and anything else that sounds good and Mexican-y to you.  Stir it all around and it will probably appear a bit dry.  Add about 1-2 cups of broth, preferably with lots of fat.  If you don't have fat on the top of your broth, bacon grease would be super-yumma-lish.

Give it another stir, taste, and turn crock on low for 4-6 hours.  Taste again and adjust seasonings.


Bye-bye bland burritos.
-Julie for HB

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