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January 18th, 2006

Supper

Sunday (I think) I made a crockpot recipe called sofrito chicken. Chicken thighs (the recipe called for skinless/boneless, I used bone-in 'cause that's what I had), sliced celery, bottled sofrito (a tomato/peppers/onion/spices mix, found in the Mexican foods area of the grocery store), garlic, and pepper--mix it up, and cook on low for 8 hours. It needed the boneless chicken, I think, so that you end up with more of a stew.

So as I put up the leftovers, I deboned it and mixed in the sauce. Tonight I had the inspiration to bake cornbread, split it, and dump the reheated sofrito chicken on top. Good combination. Almost as good as my old favorite of creamed chicken on cornbread (a.k.a. chicken shortcake), which dropped off my menus when I figured out how many WW points were in the creamed chicken.

I think for the next batch of leftover sofrito chicken I'll add a little heat with some Tabasco...

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Fish-Fred
nlbarber
Nancy Barber

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