So my aunt and grandma have made this for two recent baby and wedding showers and I have loved it! It is a great dinner because the young kids love it, and so do the adults! I seriously ate so much that I got sick. I love mexican food so that might be why I lost self control.
Anyway, it is supposed to be served over rice. At the showers, we did it rice-bowl style and we added whatever mix-ins we wanted (all the options are listed below). Mixing it with Fritos is actually amazing, and obviously the kids LOVED that. Guacamole and olives are my favorite mix-ins other than that. If you try this and hate it, don't tell me please. :)
Ingredients:
4 pounds cooked, cut up chicken
2 large onions, chopped
3 to 4 garlic cloves, crushed
3 (28-ounce) cans crushed tomatoes
2 (7-ounce) cans diced green chilies
3 (15 ½ -ounce) cans pinto beans, undrained
1 ½ Tablespoons oregano flakes
1 Tablespoon cumin
Juice of 3 limes (add just before serving)
Mix together and cook at 325 degrees in large roaster for 2 to 3 hours. Squeeze lime juice into mixture just before serving.
Serve with:
Rice
Corn chips (Fritos=best)
Chopped tomatoes
Grated Cheddar Cheese
Guacamole
Sliced olives
Shredded lettuce
Sour cream
Salsa
sort of like a Mexican take on the Hawaiian haystack. Looks yummy since Mexican in our favorite! We'll have to try it
ReplyDeleteThese sound amazing! I now know what we will be having this Sunday for dinner! Okay, I know that I'm not the brightest, but what's the difference between a roaster and a crock pot? Can I just use my crock pot since I don't have a roaster?
ReplyDeleteI asked my aunt, and she said she has used a crock pot before and it worked just fine. Let me know what you did so I can copy. :)
ReplyDeletemmm...this sounds delicious. I want to make them. Carrie answer natalie's question to i can make them. :)
ReplyDelete