Meal 1: Southwest Chicken Chili
Monday night was a terrible National Championship game. But football nights are always good chili nights. We turned to a favorite of ours, Southwest Chicken Chili. To make sure the rotisserie chicken stretches four meals I only used the meat of one leg and about half of one breast.
To make this your own, try replacing one cup of the chicken broth with a bottle of your favorite beer. Once cooked down, you’ll be thankful for the added flavor.
Other tips: I like to keep the seeds in the jalapeño. The seeds and veins hold the heat. If you like heat, throw it all in. Lastly, we eat our chili Texas style: served over rice. Try brown rice for a little extra wholesomeness. But remember, brown rice will take about twice as long to cook as your typical white rice.
Meal 2: Simple Asian Noodle Soup
Start by emptying a quart of chicken broth into a large saucepan. Turn it on medium heat and cover.
To speed up the process I throw the ginger and red chili into the food processor. For the first time I threw in the white part of one green onion. Extra flavor. Once chopped fine, throw the mixture into the warming chicken broth.
Because we have the rotisserie chicken, I’m adding a little chicken to the mix. I only added the meat from one leg and thigh, shredded.
Add 3 packages of ramen noodles. Throw out the seasoning package. Once the noodles are tender take your pot off the heat and add soy sauce. Finally, add the juice of half a lime. Taste. You can add more if you need to cut the heat from the red chili. I usually end up using the whole lime.
Big ups to Jamie Oliver for this one!
Simple Asian Soup
1 quart low sodium chicken broth
Thumb size piece of ginger root
1 red chili pepper
1 green onion (optional)
Asparagus (about 10 spears)
1 cup mixed vegetables (peas, carrots and corn)
1/2 cup shredded chicken
2 tablespoons soy sauce
3 packages of ramen noodles