Mexican Gumbo

Our youngest son loves the Mexican Gumbo at Qdoba.  He asked if I could try and recreate the recipe.  I used a rotisserie chicken and it comes together quickly.  Our boys are not a fan of beans…yet, but if I were making this for adults, I would add a can of black beans.  I hope you like it as much as we do.

Ingredients

1 large onion, chopped

2 cups carrots, quartered and sliced

15 oz. can of tomato sauce

10 oz. can of diced tomatoes and green chilies (such as Rotel)

3 cups Spicy V-8 (or store brand)

1 quart chicken stock

1/2 tsp. ground cumin

1 1/2 tsp. chili powder

1 tsp. oregano

1 Tbsp. Worcestershire sauce

1# smoked sausage or kielbasa, cut in half and sliced

8 oz. frozen corn kernels (1/2 bag)

1 can black beans, drained (optional)

1 cooked rotisserie chicken, skinned, removed from the bone and chopped or shredded

Salt and pepper to taste

Steamed white rice

Method

Heat 2 Tbsp. olive oil in a stock pot (about 8 qts.) and saute onion and carrots until onion is soft.  Add chicken stock, V-8, tomato sauce, tomatoes and chilies, Worcestershire sauce and spices.  Bring to a boil and reduce to simmer until carrots are almost tender.

Add sliced kielbasa and frozen corn (add beans if using) and continue to simmer for 10 minutes.  Add the chicken and stir to heat.  Adjust the seasoning by adding salt and pepper to taste.

Serve in a bowl over hot white rice.  Enjoy!

Whenever I am making anything with chicken, Yoshi is ready to help! #chickenlove

Saucy Chicken Thighs and Orzo

 

 

Ingredients

3 lbs. boneless skinless chicken thighs

3 Tbsp. olive oil

3 garlic cloves, minced

1 shallot, chopped fine

1 cup red wine

1 can of fire roasted diced tomatoes (14.5 oz)

5 sprigs of thyme

1 qt. chicken stock

1 Tbsp. fresh oregano

1 Tbsp. tomato paste

1 1/2 cups uncooked orzo

salt and pepper

Method

Heat a large stock pot (8 qt) on medium-high and add the olive oil.  Salt and pepper the chicken thighs and place them in the pan to brown without crowding.  You may have to do this in two steps.  Once browned on both sides remove them from the pan and set aside.   Add the shallot and garlic to the pan and cook for about 3 minutes until they begin to soften.  Turn the heat up to high and add the wine.  Stir to remove the brown bits from the pan.  Cook until the wine is reduced by half.  Return the chicken to the pan, add the tomatoes, thyme sprigs, chicken stock, oregano, tomato paste and bring to a boil.  Cover and simmer for 30 minutes.  After 30 minutes add the orzo to the pan and stir frequently for about 10 minutes until the orzo is done.  Remove the thyme sprigs and season with salt and pepper.  Enjoy!

Chicken and Rice Soup

When it’s a busy week ahead, I love to make a pot of soup so there’s enough leftovers to last a few days.  One of our favorites is an easy homemade chicken soup.  Sometimes I add rice, sometime noodles.  We love it either way.  I encourage you to try it, use stock for best flavor.

Ingredients

1 whole chicken (uncooked), skinned

1 large onion, chopped

4 large carrots, chopped

4 celery ribs, chopped

bay leaf

whole parsley

thyme sprigs

3 quarts chicken stock

water

precooked rice

salt and pepper

Method

I like to remove the skin from the chicken to cut down on fat in the finished product.

Place the chicken in a large stock pot.  Add chicken stock and water until chicken is covered.  Add the chopped vegetables.

Tie the thyme, parsley and bay leaf with kitchen twine and place in pot.

Herb Bundle

Bring to a boil and simmer for 1 hour.

Remove whole chicken from the pot to a cutting board.  Once cool enough to handle, remove all meat from the bones and chop or shred into sizes to your liking.

Discard the bones.  Skim the fat from the top of the soup.  Remove the herb bundle.

Add your precooked rice (or your favorite noodles) and adjust the seasoning by adding salt and pepper.

Enjoy!