I just put in some stock to cook overnight in the Crock-Pot, for a white bean and kale soup I’m going to make tomorrow. The soup doesn’t need the chicken meat, and I’m looking for interesting ideas for things to do with it (~ 5 chicken leg quarters, about 4 lbs. before cooking).
I’m not a big chicken salad fan, so that’s probably out (unless you have interesting chicken salad ideas that don’t involve mayonnaise) - I’d prefer something hearty to be eaten hot. Help me brainstorm! I’ve got all the standard herbs and spices around and quite a few nonstandard ones, and any necessary missing ingredients can likely be found within a 10-minute drive, if not closer.
Chicken chili? I made a variation of this chili a couple of days ago, and it went over quite well. But you’re already making soup, so maybe that won’t be so appealing.
I’m having a hard time thinking of what I might do with poached chicken meat other than chicken salad. My only other thought is to toss it into a stir fry.
On second glance, you know what you’ve got? You cooked the flavor out of those chicken quarters for your soup, only to be left with some bland protein. Now you want to use what remains in a dish.
Bland protein = tofu. Yes, the texture will be different, but I suggest that you look for a recipe involving tofu that you can adapt. Tofu lasagna, maybe?
Chicken chile casserole. Off the top of my head:
Layer shredded chicken, tortilla chips, sliced or diced jalapenos (not fresh and hot, but canned) and cheddar cheese in a casserole dish. Dump a can of mushroom soup over it, cover and bake until done, about 45 minutes.
Customise any way you want, but this basic recipe is really easy and tasty.
Well, I was kinda inspired by Giada recently with a “South American” themed chicken recipe with a South American, fruity and hot, yellow pepper paste (aji amarillo) along with white, old, cheese and bread. Maybe some poached chicken quarters, made in a flavorful chicken brodo, some goya sofrito and adobo, aji amarillo pasta, some shadow benny, Kale, and some other ingredients aromatics (carrots, garlic, onions, batatas). Maybe some pastina “rice” and crostini/croutons with some white monterey cheese for a hearty winter “latin” influenced soup.
I also think this soup bone (or structure) would also benefit greatly from some Spanish Chorizo along with the Chicken (Mexican Chorizo will do in a pinch). Sort of a “aji amarillo, kale, chicken and Chorizo with potato highly flavored latin ,cold weather soup with double carbs. (pastina or croutons)” Very portugese or Spanish.
Hmmmm…I am now thinking maybe some kind of curry, or maybe enchiladas. Something with a flavorful sauce that doesn’t require stock. Stock is done, and I have ~ 4 cups of shredded chicken in the fridge. WIll have to ponder.
I do generally like beans, but at the moment we have the remains of a vat of black lentil dal in the dfridge, and in a couple of hours we will also have a vat of chicken, white bean, and kale soup, so I’m looking for a little variety.
Zatarains has a “just add cooked chicken (and or other meat)” jambalaya mix that’s pretty good. A couple of boxes of that plus your chicken (and some sausage if you have any) would feed a lot of people.
Chile mole! You can buy prepared mole sauce concentrate at any grocery. I add a chopped onion. Then dilute if necessary with your stock, heat, and serve over rice!
I’m thinking about making chile mole for dins tonight!
~VOW
I was thinking pot pie (hopefully the sauce and veggies will be enough flavor) or gumbo (the chicken doesn’t add that much once the roux and sausage and/or shrimp get partying). Both are hearty and hot.
If you’re pinched for time/effort, a (cooked) frozen pot pie with extra chicken chunks added makes an acceptable meal for me.
