I always thought the header pic on my Twitter profile was a dead giveway. Huh.YOU'RE A GUY? pic.twitter.com/NdZsSe0jPk— MoxieMom (@moxiemom) January 27, 2019
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Once again, an e-mail to friends turns into a post:
I stumbled upon the Art of Manliness site a while back, and have subscribed to their weekly news letter. I also have a link to their site in the blogs. Anyway, they put out some (dare I say it?) good, old-fashioned advice on all sorts of things, from survival tips to tying neckties.
So, today, I found their advice on crockpots. Since cooking and eating are required by everyone, not just men, I thought I'd pass it along. Only problem I see (as a single guy) is the copious quantities of stuff it makes, but that can be frozen.
I just finished a batch my white chicken chili, and thought I'd pass it on with the article:
(Notes are in parenthises. I don't generally measure too much, as you will see, so the measurements are approximate where noted. Yes. I open the pot whilst cooking to check on taste and doneness, so I can tweak the flavors to my taste.)
Lee's White Chicken Chili
2 can of navy beans (I only had one can, so I used a can of black beans)
One of those chicken-turkey hybrid skinless breasts
(I tossed in a thigh w/ skin for the flavor. Thumper approved highly.)
1 small can of diced ortega chiles
1 medium onion, chopped or diced
Teaspoon dried oregano
1 - 2 cups chicken broth
A splash of Tapatio hot sauce (more or less, to taste)
(Tapatio just adjusts the 'picante' of a dish without extraneous flavor, which is why I recommend it for general purpose cooking. Although I see it in a lot of gerocery stores, I usually buy it a Walmart, because their price is usually about $3.00 for the quart bottle. But use whatever you want.)
Cut the chicken breast into chunks.
Drain the beans.
Toss everything into the pot, add broth till you can see it peeking thru the ingredients.
(Sigh. OK, I was thawing a jar of frozen broth on the stove while prepping, adding it from the jar as I went, so the volume used is a bit hazy. And use the whole can of chiles, juice and all.)
Set it to high. After about 4 hours, it should be close to done. When the chicken chunks fall apart easily, you're there.
(I will try doing an 8 - hour version on low to see how that cooks. Science experiment!!)
(One more note: I added about 1/4 cup of Salsa Lizano, which is a condiment/sauce I discovered in Costa Rica. It gave the chili a bit of a curry flavor, which is what I like it for. I use it when I make Arroz Amirillo con Pollo, too. You can, of course, get it from Amazon.)