Earlier this week, my family grilled up chicken for our family dinner. A friend joined us and it was very tasty. Looking into my fridge, I was thinking what I could make for dinner tonight using the left over chicken: two drumsticks and a breast.
In this tight economy, people are using every resource they have to stretch their dollar. When I lived alone, I was able to make five dinners from one whole chicken. I would cut it up into wings, drumsticks, thighs, breasts, and back. Each breast was a meal in itself (2), the wings made a light dinner (1), and the drumsticks and thighs were combined for other dinners (2). I would save the back of the chicken. Once I had two of them, I would stew the backs to make chicken stock that could be made into soup, stew, pilaf, or risotto.
I would even debone the backs for some additional meat to add into the stock. But, many times, eating leftover chicken time and time again can get boring. There are several suggestions on the Web regarding left over recipes, but I thought I would post a pair of my favorites.
Chicken and Black Bean Stew (modified)
Ingredients:
Precooked chicken
1 cup of chicken stock
3 TB olive oil
1 can of black beans, drained and rinsed 3 times
1 lb of carrots, cubed
1/2 lb green beans, cleaned, stemmed, and cut into 1 inch length
2 lbs of red potatoes, cubed
1 small onion or 1 leek, rough chopped
3 cloves of garlic, minced
2 tsp of cumin seeds
1 tsp of chili powder (I prefer chipotle or ancho powder)
1/4 tsp of ground cinnamon
1/4 tsp of fresh ground pepper
Kosher or sea salt to taste
Cut up the leftover chicken into pieces. In a large pot, begin heating the oil. Once heated, add the chicken to brown slightly, stirring occasionally and add the leeks or onions and the garlic. Add enough water to cover the chicken. While continuing to stir, add the black beans and carrots. Continue to stir and simmer for five minutes, stirring occasionally.
Add the potatoes, stock, and the cumin, chili powder, cinnamon, and black pepper. stir once to blend and cover the pot to continue to cook (about 15 minutes). Stir and check the tenderness of the potatoes. At this point, add the green beans and salt to the mixture and continue cooking for another 5-7 minutes. Keep in mind, potatoes will often absorb the salt, so you should continue to taste the dish.
The potatoes will thicken the dish turning it into a stew. I really enjoyed serving this dish over rice. Other items may be added to this recipe. Stewed tomatoes may often be added giving this dish a “chili” like appearance.
Asian Chicken Soup
One of my family’s favorite recipes for the sick is my Asian influenced Chicken Noodle/Vegetable Soup. The secret to this recipe is baby/young ginger root that can be acquired at various Asian markets. It is sweeter than standard ginger and contains vitamins C, B6, B12, A, antioxidants, and beta carotene. It’s tasty too.
1 quart chicken stock leftover chicken, deboned.
2 medium sized carrots
2 cloves of garlic
2 pieces of baby ginger, minced or sliced
1/2 cup of pea pods
1/4 cup of green onions, diced
1/4 cup of shelled edemade/ soybeans
Rice noodles or rice
Salt or pepper to taste
optional ingredients: red peppers, bean sprouts, water chestnuts, baby corn, mushrooms, soy sauce, hoisin sauce, cabbage, and cilantro.
Saute the chicken in a separate pan to slightly brown it before adding it to the broth. Add the sliced up the carrots, baby ginger, green onions, and garlic. Add these vegetables with the chicken and then add to the broth. Keep the soup on a low simmer.
Add the noodles or rice and continue cooking until almost done. Add the pea pods and the soybeans and any other green vegetables. The rice or noodles should be done, but the green vegetables should be served el dente – cooked, yet crisp. Season with salt and black pepper. This dish can become more colorful with the use of the optional vegetables and ingredients as well. If it doesn’t cure you, it will certainly taste good and make you feel better.
