Chicken stock is called for in many recipes. I’m reaching for my bouillon cubes constantly. Taste the difference in your recipes when you make them with homemade chicken stock. Here’s how:
Ingredients:
2 cups of cooked, pulled chicken
3 Tbsp of flour
2 Tbsp of chili powder
1 tsp of paprika
2 tsp of cumin
1 tsp of salt
1 tsp of pepper
2 Tbsp of oil
2- 15.5 oz cans of cannellini beans
1 serrano pepper, diced
1 red onion, diced
1 Tbsp of garlic
6 cups of chicken broth
1/2 cup of Queso Fresco (plus additional for topping)
Cilantro
Lightly flour the pulled chicken and heat in a sauce pan with oil. Add chili powder, paprika, cumin, salt and pepper. Saute until chicken absorbs the spices and begins to brown.
Transfer the chicken to a slow cooker or a large dutch oven. Add beans, serrano pepper, garlic and broth. Simmer on low. About 10 minutes before serving, taste for salt and pepper and add more if needed. Add the mexican cheese at this time as well. Allow to simmer 10 more minutes and then serve. Garnish with more cheese, cilantro and diced red onion.