Happy Monday everyone! I’m sad to see the weekend go, but it’s my last week of school before Christmas–yippee! Plus, my CSA veggie delivery always makes for an exciting start to the week.
Today’s recipe was inspired by Food Network’s Diners, Drivers, and Dives, one of our favorite shows to watch and fantasize about all of the crazy good but horribly unhealthy looking food out there. The inspiration recipe? Frito Pie. Before you get too worried, this recipe does not actually contain any fritos, I promise! It doesn’t even contain any chips. What it does contain is a super delicious chicken, beans, fresh veggies, and Mexican chili mixture that the restaurant on the show used to top their frito pie with.
We decided to serve it with a side of rice, refried beans (shocker!), and a tortilla and tore the tortilla to grab bits of each side. It would also be great in a sandwich or as enchilada filling!
PS- We used a rotisserie chicken to speed up the process a bit, but you could also boil your own!
Mexican Chicken Chili
1 rotisserie chicken, shredded
2 cups chicken broth
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 cup crushed tomatoes
2 dried pasilla chiles, chopped
2 tablespoons olive oil
Salt, to taste
In a large frying pan, saute garlic in olive oil until browned.
Add 1/2 of chicken broth and both pasilla chiles and steep in liquid for 2-3 minutes.
Add crushed tomatoes, tomato paste, chicken and remainder of chicken broth, and reduce until sauce is just a coating on the chicken, about 10 minutes, stirring occasionally. Add salt to taste.
Serve with warm rice, beans, and a tortilla (or however you like!) and enjoy!