Tuesday, November 23, 2010

Sunday Dinner

My work schedule is about to get very hectic with travel so I wanted to follow some advice & roast a chicken on Sunday, then use the leftovers for something else.

Roasting a chicken is so easy and hands off. I just took the chicken, doused it with Italian dressing, put in a dutch oven and let it bake. I want to say at 325 maybe? I have a digital thermometer so I wait until it tells me its done. In addition to the chicken I made roasted red potatoes. These happen to be a favorite of mine from college days. My roommate's mom used to make these for us when we were home for the weekend.

They are so easy. Just quarter some red potatoes & toss them with spices. I use garlic or roasted minced garlic, salt & pepper. Roast at 425 for about 45 minutes until they are crisp. I usually stir them up about half way through.

My leftover recipe. White Chicken Chili! It has gotten cold here and this sounded delicious.

White Chicken Chili (adapted from Paula Deen)
2 cans cannelinni beans
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cannelini beans, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired

The only thing I would have done differently is saute the onions more. They were a little crunchy as were the peppers.

***on a side note, its dark when I get home now so my pictures are going to suck

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