The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Chipotle-Inspired Dinner Bowls
I have never been to a Chipotle or Qudoba. I know where several locations are around for both stores but have never ventured in before. It is not like I do not like their food, which I guess off the top of my head, I have not really “had”, if that makes sense. One of my best friends’ family members works at a Qudoba, so I have had that one or twice to go but that is really the extent of it. This recipe is delicious! When done, you can leave the chicken breasts whole and just scoop a little of the beans and onion off to the side and serve alongside rice, shred the chicken up and serve along rice, or my very favorite way of doing it, is by aggressively stirring together everything, shredding and breaking up the chicken and therefore serving it as a soup, or a stew if you will. Tell you what I did. By day four, I microwaved the final leftovers within an inch of boiling, stirred everything together really good and used tortilla chips and made a knockoff version of some loaded nachos. They were delicious! Top with sour cream, chive and maybe even some shredded cheese!
You can experiment with this recipe if you wish. Try your favorite taco seasonings, your favorite beans, different types of corn, maybe even experiment with the chicken. Use legs, thighs or even a combination. Perhaps add a packet of Ranch dry seasoning mix? The sky is the limit. And like I tell people all the time with my recipes, or with recipes in general, take some time to think about the recipe and think about what you would like or not like about it. Then, try and experiment and make it your way! I love serving this alongside rice but also, tortilla chips or even soft burrito shells!
Chipotle-Inspired Dinner Bowls
4 boneless, skinless, chicken breasts
1 large jar prepared salsa
1 taco seasoning packet
1 can black beans, drained
1 can of corn, drained
1 chopped onion
1/3 cup chicken stock or broth
In a slow cooker, sprayed with non-stick cooking spray, place evenly into the bottom the boneless, skinless, chicken breasts.
On top, dump the prepared salsa, taco seasoning packet, drained black beans, drained corn and chopped onion.
Pour in the chicken stock or broth.
Do not stir.
Place lid on and cover. Cook on high heat for 6-8 hours on high.
Serve with rice and sprinkle dish with lemon juice. Top with Greek Yogurt or sour cream.
ASK AND ANSWER: Do you make certain foods depending on the weather? If so, give me some examples. Would love to hear from you!