Directions
1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
What I Really Did
1. On Sunday afternoon I baked some chicken breast seasoned w/ salt & pepper in the oven (because I think the rotisserie thing is silly … especially when boneless skinless chicken breast is on sale … and my family doesn’t like dark meat …)
Then on Monday night (on which MKinz has basketball practice and my better-half is working the late shift, my better-half did this so that supper was ready)
2. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up. (for the gluten intolerant amongst us, use lettuce leaves instead, please)
Chile Verde – Crockpot style (from this book: http://www.amazon.com/Southwest-Slow-Cooking-Theresa-Howell/dp/0873588568/ref=sr_1_1?ie=UTF8&qid=1361718794&sr=8-1&keywords=southwest+slow+cooker+cookbook#)
Ingredients:
1 tbsp oil
1 large onion chopped
2 lbs lean chicken or pork cut into 1” pieces
3 tbsp all purpose flour
1 tsp ground cumin
3 cloves garlic, crushed (I added garlic powder – again til it smelled right)
15 green chiles roasted, peeled, seeded & chopped (frozen or canned work fine too)
1 1/2 cups fat-free, low sodium chicken stock
Sautee the onion & garlic in the oil until the onion is browned (I season it with the cumin and garlic powder and some coarse ground black pepper – the recipe says to add those to the crockpot separately). Add the meat and cook til no-longer-pink. Add the flour and stir until the meat is browned. Put it in the crockpot, add the chiles and the chicken stock. Let it cook for as long as you want – all day or whatever. Serve it how you like it.
And the piece de resistance …. and the only reason I’ve ever found in 34+ years of living to want a stand mixer (although I did make this quite successfully with a 5 speed mixer) … and I should have purchased good cocoa powder (I used store brand that had been in the cabinet for a year). (and I skipped the framboise because I hate don’t have a sophisticated enough palate to appreciate raspberry & chocolate together)
http://www.barefootcontessa.com/recipes.aspx?RecipeID=395&S=0
