But I did use my homemade stock from yesterday’s chicken. Woohoo – two meals, and counting.
- Chicken that I collected from what was left after Sunday’s roast (probably the equivalent of about 2 chicken breasts, if you’re following along at home…)
- 2 onions – diced
- 5 cloves of garlic – minced
- tablespoon of cumin seeds
- 10 slices of jalapeño peppers outta a jar of pickled jalapeño peppers
- 2 handfuls of sliced up frozen yellow, green and red peppers. (You really should use 2 fresh peppers – one yellow and one red. Or whatever combination. You know, do as I say, not as I do!)
- 1.25 litre of chicken stock (this was fresh at least!!!)
- 1 can of chopped tomatoes
- 3 tablespoons of lime juice (Yes, I used the lime juice from a plastic lime – I’m so crap)
- 2 tablespoon of cilantro (Uh, yeah, I used the convenient stuff from a jar. You should probably use a bunch of fresh stuff.)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Half an avocado
- Shred your leftover chicken. Or bake, grill, cook, roast, whatever your chicken breasts and then shred them.
- Melt butter and olive oil together in large pan. And cook your onions until translucent.
- Add cumin seeds and cook for about a minutes then throw in the garlic, (frozen) peppers and sliced (jar’d) jalapeños. Cook this all about for about 5 minutes.
- Add your chicken stock and chopped tomatoes and bring to a boil.
- Take out about half of the veg (and some of the liquid) and liquidize it in a blender or using a hand blender.
- Pour it back in and add your chicken, cilantro and lime juice and continue to cook for a bit.
- Chop up the avocado for a garnish. Yum! Just like croutons – but green. And soft. And.. all right. Nothing like croutons whatsoever.