[center]A Dead Chicken and a Pan [/center]
The voice came from above.
“Fully-cooked rotisserie chickens are now 99 cents while supplies last.”
The heavenly voice stopped me in my tracks. “God?” I asked, “Is that you?”
Turns out it wasn’t God. That’s okay, He probably had better things to do last week than put poultry on sale. Still, 99 cent chickens were quite miraculous. I rushed to the back of the grocery store and snagged three dirt-cheap chickens.
“Now,” I thought, “what am I going to do with them?”
There was only one choice really: Make my almost-famous West African stew. After all, there’s no better way to utilize a rotisserie chicken. And while I was at it, I’d volumize the recipe, health it up, and make it <a href="http://velocity.tmuscle.com/free_online_program/sports_body_training_diet_velocity/velocity_diet_30#velocity-diet-3-0"target=“new”>V-Diet HSM friendly.
Here’s how to do it.
[center]West African Stew[/center]
1 big honkin’ fully-cooked rotisserie chicken, hand torn or roughly chopped
olive oil or Pam
1/4 cup diced onion (I buy mine pre-chopped and frozen)
1 tablespoon finely diced ginger (I get the minced jarred kind)
1 tablespoon of finely chopped jalapeno pepper (more if you’re Texan)
1 teaspoon chili powder
1 cup of low-sodium chicken stock or broth
1/2 cup of natural peanut butter or nut butter of choice
2 tablespoons no-sugar-added tomato paste
1 tablespoon of apple cider vinegar
Pink sea salt and black pepper, to taste
Green onions, chopped, as garnish (optional)
How to cook it up:
Add some olive oil or Pam to a big pan and toss in your onions. Add salt and pepper. Saute until translucent, then add jalapeno and ginger. Cook for a couple minutes, then add chili powder.
Add chicken stock, nut butter, tomato paste, and apple cider vinegar. Bring to boil, then decrease heat to simmer and toss in the chicken. Stir to combine and simmer for another 10 minutes or so.
Plate it up, garnish with green onion (scallions) if you want, then enjoy.
Okay, that’s the basic recipe above, but here’s some additional ideas.
*Add about half a bag of frozen chopped okra when you’re adding the jalapeno and ginger.
- Add as much chopped celery as you want.
This recipe contains a lot of ingredients, but you’d be surprised at how fast it comes together given that your protein is already cooked. Find a very large pan, double the recipe, and you’ll have a fast lunch for a week.
One my favorite abs-friendly recipes. It’s always shocking how well peanut butter works with ingredients like tomato and chicken. You won’t believe it until you taste it.
Try it and let me know what you think!