I haven’t crocked as much as I should, since receiving a dutch oven… hard to say, but enjoy that one too. Wish we could have a ménage à trois w/ me, crock & dutch oven – damn, that is so sexy. Ok, done with the dream sequence (keep going if you aren’t finished).
Here is a quick & easy white bean stew (still haven’t matched the dutch oven version I did a bit ago, dammit).
Fixin’s:
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon oregano
1/2 teaspoon dried crushed red pepper (more if you like the heat)
1 pound boneless skinless chicken, cut into 1-inch pieces
2 15-ounce cans cannellini beans (white beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
2 handfuls of cut up kale
1 cup Chopped fresh cilantro (throw on top at end)
Make it happen:
- throw chicken in crock
- saute onion & garlic & put on top of chicken
- mix cumin, oregano, red pepper, chilies & chic broth together then pour over
- add the beans & kale at half way mark (4hrs) if possible
Cook:
- Set crock to 8 hrs
- as mentioned add beans/greens @ 4hr mark if possible – you don’t want that shit soggy!
Done:
- Put some diced up cilantro on top of that delicious dish!
End result was quite pleasing. Although, if I had it to do again – would love to cook whole chicken a day ahead & then add 1/2 the chicken meat to crock at the 4hr mark – seems like a lot of work, screw that.
For a side dish, I made baked soy sauce brussels sprouts w/ pine nuts – I love greens (yum, btw). For your info – I was the weird kid that took leftover spinach at school lunch. Remember that odd pizza with the cornmeal at the bottom – loved it!
Crock out, P.
#chicken, #crock, #brussel, #schoolpizza
