For Chelsea's mission farewell we decided to have Mexican food for dinner in honor of her call to Comayaguela, Honduras. And what is easier than salsa chicken in a crockpot? The only problem is that I never really liked the way I made it. Okay when someone else makes it, just not me. So I adapted, and here's what I came up with:
Chicken Tostadas
3 cloves minced garlic
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 Tbsp lime juice
1 - 18 oz can diced tomatoes
1 Tbsp canola oil
1/2 c chopped white onion
1 whole chicken, skin removed, wing tips cut off, and as much fat removed as possible
Put garlic, chili powder, cumin, salt and lime juice in the bottom of a large crockpot and stir to combine. Stir in diced tomatoes and oil. Roll the chicken around in the mixture and spoon some inside the cavity. Cover and cook until tender. Cool, shred, removing bones.
Many years ago my friend Lisa brought us the most delicious rice we'd ever tasted. Being the great friend she is, she taught me how to make it. Why should anyone have to have bad Spanish rice when I'm willing to share the recipe? It's worth the effort, I promise.
Lisa's Rice
olive oil
1/2 c diced white onion
1 clove minced garlic
1 diced Roma tomato
1 c. white rice
2 c. chicken broth
1 tsp. chicken base (I use "Better than Bouillon" from Costco)
1 tsp Knorr tomato bouillon
heat olive oil in a skillet, add onion and saute til softened. Add garlic and tomato and continue sauteing until tomato softens, being careful not to over cook the garlic. Push the vegetables to one side of the pan, add more oil if necessary and add the rice. Brown lightly, then add the chicken broth, chicken base and tomato bouillon. Stir to dissolve the bouillons, bring to a boil, then reduce heat, cover and cook 17 to 20 minutes, until done.
Black Beans
olive oil
cumin
2 cloves minced garlic
8 oz V-8
1 can black beans, rinsed and drained
cilantro
Heat olive oil in a saute pan, then add cumin and garlic. Heat until fragrant. Stir in V-8 and beans. Heat through, sprinkle with chopped cilantro.
To serve the tostadas, put a flour tortilla in a 9 inch round foil take-out container, sprinkle with Mexican blend cheese, and heat in a 400 degree oven til cheese melts. Scoop rice, beans, shredded romaine lettuce and heated chicken on top. Sprinkle with additional condiments as desired: tomatoes, avocado or guacamole, more cheese, cilantro, pico de gallo, sour cream, salad dressing, etc.
NOTE: One whole chicken makes enough for at least 10 or 12 people, the rice recipe serves about 8-10, and the beans will serve about 5.
