I really, really enjoyed my dinner tonight.
It’s a very quick and easy dish which has its roots in chilli con carne (chilli con pollo?) and trying to stay in budget. I made it again for Deb on Saturday.
- part of a roast chicken (usually 1/2 or 1/4 when on sale at the end of the night).
- can of lentils.
- can of red kidney beans.
- can of diced (or otherwise tortured) tomatoes.
- some salsa, and assorted spices: chilli and anything else that smells appealing.*
Heat the pan with a bit of oil and herbs. Chop up the roast chicken, put it in, stir it around, add the beans and tomatoes and some salsa and let simmer. That’s about it.
I served it on cous-cous, mixed in the bowls, with a dollop of plain yoghurt.
It reheats well and cous-cous is easier to make up at work than two minute noodles. But the best way to eat it is in a tortilla with some crumbled tasty cheese (can’t find the grater) and a glass of cold milk.
Man that was good.
*You could add onion and garlic, but we’d just had the Great February Onion Cull, and I couldn’t be bothered crushing garlic.