This dish was inspired by:
– 2/3 of a leftover roast chicken
– This recipe by Martha Stewart
– My gorgeous new cast iron French oven. (It’s turquoise!) Some girls love shoes, I obsess over sturdy, enameled cookware.
Unfortunately, the chipotle in adobo sauce that Martha’s recipe calls for isn’t easy to come by in Oz, so I made a few easy adjustments.
I thought about smuggling a couple of cans of the smoked pepper-and-sauce combo in my checked luggage when coming back from the States. These thoughts were quickly followed by an elaborately imagined scenario in which the contraband goods exploded all over my luggage due to altitude pressure or something. Sooo, they didn’t make the trip. To compensate, I managed to bring back some air travel-friendly chipotle Tabasco sauce instead. Happy days!
For the chicken, I really wanted that smokiness of the chipotle – but didn’t want too much heat, so I used a little of my Tabasco, along with some barbeque sauce and smoked paprika.
The whole thing cooks up pretty quickly (especially if you’re using leftover cooked chicken) but it gets even better after it’s simmered for a while or sits overnight in the fridge. You can easily double or triple the recipe and freeze the leftovers in small portions.
I used the chicken to smother some rice, kale and roasted squash – making a warm Tex-Mex salad of sorts. It would also be awesome as part of a tostada or taco situation.
Or you could just eat it cold with a spoon every time you wander past the fridge…or something.
Tex-Mex Chipotle BBQ Chicken
– 1 tablespoon olive oil
– 4 cloves of garlic, finely chopped
– 2 teaspoons smoked paprika
– 1 14 ounce/400 gram can tomatoes
– 2 tablespoons BBQ sauce
– 1-2 tablespoons chipotle Tabasco sauce
– 1/2 cup water
– 1 teaspoon salt
– 2 1/2 cups cooked chicken, shredded
In a medium-sized heavy bottomed pot, heat olive oil over a medium-high heat.
Add garlic and cook until fragrant, about 1 minute. Stir in paprika and cook for 30 seconds.
Add tomatoes (if using whole canned tomatoes, break them up with a wooden spoon in the pot), BBQ sauce, chipotle Tabasco, water and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Stir in the chicken and heat it through, about 2 minutes.
Warm Tex-Mex Salad (serves 2)
– 1 cup of chopped kale
– 1/2 cup cooked rice
– 1 cup roasted squash (you could also use roasted carrot, sweet potatoes, peppers, etc.)
– 1/2 an avocado, cut into bite-sized pieces
– 1/4 cup chopped coriander/cilantro
– 1 tablespoon crumbled feta or queso fresco
– olive oil
Wilt kale in a hot pan with a little bit of olive oil. Toss warm kale, rice and squash with a drizzle of olive oil and a pinch of salt. Divide into two bowls and spoon on warm chicken mixture. Top with avocado, fresh coriander and cheese. Serve with tortilla chips.