On The Menu BY SHARON NIEDERMAN
ROTISSERIE CHICKEN Your Go-To-Chicken When you don’t particularly feel like cooking dinner, or when you are pressed for time, one of the best go-to items in the supermarket is the rotisserie chicken. It’s so easy to go home, bake a potato, pour out some salad from a bag, slice the chicken, and serve it. Voila, a complete meal in about 20 minutes. There are other tasty foods, though may require a bit more time, rotisserie chicken is good to use also. In addition to the ideas below, the versatile roast chicken is also good for stir fry, in spaghetti sauce, enchiladas, and as an ingredient in a quick curry with rice. Homemade stock can be made in advance and is essential to the final outcome of these dishes.
Greek Chicken-Lemon Soup
Green Chile Chicken Vegetable Soup
8 cups homemade chicken stock 3 lemons, juiced ¾ cup carrots, shredded ¾ cup onion, diced ¾ cup celery, diced 2 cubes chicken bouillon 3�8 tsp. white pepper 6 Tbs. butter 6 Tbs. flour 7 egg yolks 1 cup orzo
Olive oil for frying 1 medium onion, chopped 3 cloves garlic, chopped 1�2 cup zucchini, sliced ½ cup green beans 1 cup corn 2 Tbs. parsley, chopped 2 Tbs. cilantro, chopped 1 cup chicken, chopped ½–1 cup medium-hot green chile, chopped Corn chips
Combine broth, lemon juice, carrots, celery, onion, bouillon, and pepper. Bring to a boil on high. Lower heat and simmer 20 minutes. In a separate saucepan, combine butter and flour, stirring constantly. Add to soup pot. Beat egg yolks until they become lighter. Gradually add a spoonful or two of hot soup to the egg yolk mixture, stirring constantly. Gradually add 1 cup more soup to yolk mixture. Return to soup pot. Add cooked orzo. Stir well. Serves 16. Freezes well. From the kitchen of Kathy Matthews.
Sauté onion and garlic in olive oil. Add to 4 cups homemade chicken broth. Stir and bring to a boil. Add zucchini, green beans, corn, parsley, and cilantro. Lower heat and simmer until vegetables are tender. Carrots and peas, whether fresh or frozen, or whatever vegetables you have in the refrigerator will also work. Add chicken. Heat through. Add green chile. Serve over corn chips. Makes 4 generous bowls. From the kitchen of Nancy Harmon.
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JUNE 2018
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Chilaquiles
This one comes straight from my graduate school days in Boulder. Vegetable oil for frying 1 pkg. (dozen) corn tortillas for chips 3 cups chicken, chopped 1 tsp. ground cumin 2 cups Monterrey Jack cheese, shredded 1–2 cups green chile, chopped 2 cups sour cream ¼ cup cilantro, chopped (optional) Jalapeño slices (optional) Salt and pepper to taste Heat oil until very hot. Tear corn tortillas in large pieces. Fry and drain. In an electric skillet heated to 300, add oil to coat bottom of pan. Add chopped chicken and sauté for two minutes. Add cumin, continue stirring. Add cheese and stir until melted. Add green chile, mix well. Add sour cream, stir well, making sure mixture does not boil. When all is hot and well-blended, top with cilantro and sliced jalapenos if you wish. Flavor with salt and pepper. Pass the salsa.