Teddy's favorite thing in the whole world is roasted chicken. I have been trying to control her allergies by feeding her only organic food so I have been buying her free range chickens which are about 4 times more expensive than ones I could buy at the grocery store. I use every bit of these chickens. I make stock with the carcass, Teddy gets the white meat and I pull all of the dark meat off and freeze it. When I have enough frozen, I make something for the kids at the community center. This summer, I can only cook on Wednesdays because there are 40 kids there then. On other days, there are close to 100, too many to cook for. I made chicken chili for the kids this week. I made lots of this so I will give you instructions for 1 recipe. Start by sauteing 1 large diced onion, 1 green pepper and 1 yellow pepper in a few tablespoons of oil. Add 1/4 cup of flour and cook, stirring, a couple minutes.
|Add 4 cups of chicken stock and 2 cups of milk. Whisk over medium heat until it begins to thicken. I added a couple of bouillon cubes for a richer flavor.|
|Add 3 tablespoons of chili powder, some black pepper and 3 tsp. of cumin.|
|Add the chopped chicken from one bird.|
|Add 1 tsp. of your favorite hot sauce and salt to taste.|
|Add 2 cans of pinto beans.|
|Add 2 cans of diced green chili's. Cook it at a simmer until heated through and add 2 cups of grated Monterey Jack cheese.|
|I made 12 quarts so all of the kids can have plenty. I'll serve it with corn chips too. Blogspot is giving me fits today with the photos and text. I have no idea why some of the text came out in blue.|