The other day over brunch I was saying to friends how much I like cooking, and a friend suggested I write a few blog posts on cooking, baking and other housey things. I spend quite a bit of time in the kitchen, so I thought I’d give it a whirl!
* A quick disclaimer….I am in no way, shape or form, a chef. I like good, wholesome, tasty food that’s relatively simple to prepare and cook, so you can spend the rest of your time reading/hanging out/feeding the ducks/ whatevs!*
The first recipe I’m going to post is ‘Mexican Chicken’, a crockpot recipe I make often for Matthew and I. A quick google reveals that the interwebs has many, many similar recipes, but this is how we do it in the badger household.
- Chicken (frozen)
- Kidney beans
- Tinned tomatoes
- Sweetcorn (frozen)
- Tomato puree
A lovely slow cooker (a.k.a. a crockpot). As ours lives in a wee cubby, I have to lift it out when filling, hence why it’s balanced on our cooker!
Frozen chicken in first.
Then we add the sweetcorn.
Chop up a bunch of onions. The lovely thing about this recipe is that you can pretty much throw anything you have to hand in – extra vegetables, extra meat, different pulses – and that quantities are super flexible. I love laidback cooking!
Add the chopped onions and a jar of salsa to the pot.
Add as much chilli as you desire (or indeed, none at all!). Matthew loves spicy food, so two heaped spoonfuls it is!
Here I should mention that I am a huge fan of jarred chillies. No burn, no fuss, just good ole’ heat!
Add your tinned tomatoes and tomato puree. If you’re as silly as me, try to write something with the puree (in this case ‘hello’).
Add a teaspoonful of sugar. It really brings the sauce together.
Wooden spoon time!
Mix all your ingredients together.
Put the crockpot onto low, and leave strictly alone for around 5 hours. Read, chill, workout, study…whatever floats your boat!
At this point, you will have a bubbly, yummy smelling sauce. I should probably warn you that your whole flat/house will smell delicious.
Pull out the chicken, ready to shred. You can do this in the pot but I always make the most incredible mess when I try to do so!
Obligatory silly shot, courtesy of Matthew.
Pulled chicken. Add to the pot and stir in.
Oooooh, yum. Put back out low to heat up nicely.
This dish can be nice with so many things – rice, potatoes, tortillas, pasta. Matthew had his with rice, and I had mine with a few leftover chips and a sprinkling of cheese.