Tonight I wanted to go back to my Hispanic roots. I remember mom having to stretch a meal when money was tight. She would boil and shred some chicken add mole and rice and oh my goodness what a delicious meal!
I had some leftover roasted chicken I bought at the grocery store, so it already had some great seasonings.
Place the chicken in 3 cups of water and boil on stove. Reserve water (broth) to use in Red Sauce.
The trick is in the Red Sauce.
1/4 tsp garlic powder
1/4 tsp Oregano. (I used fresh oregano from my
1/4 tsp ground cumin
2 Tbls Vegetable Oil
2 Tbls all-purpose flour
1/4 cup Organic Red Chile Powder
2 1/2 cups broth from roasted chicken
Salt to taste (FYI, chili powder has plenty of sea salt )
In a skillet heat 2 tbsp vegetable oil to low to medium heat.
Whisk in the flour and cook until a light brown (approximately 2 minutes) making a roux as a base for the Red Chile Sauce
Once the roux has turned a light brown, over medium heat, whisk in the Red Chile Powder.
When the roux and chile powder have been blended completely, slowly chicken broth and cook to desired consistency.
Return the pan to low-medium heat and bring the sauce to just boiling. Stir constantly until bubbles form.
Once the sauce shows signs of boiling, reduce heat to a low simmer for 2-3 minutes.
Add garlic powder, cumin, and oregano. Stir constantly.
Be sure to stir thoroughly to catch any lumps that might begin to form. Add salt to taste.
Remove from heat.
Add to chicken
Serve over Rice.
I served over some left over white rice. I even made homemade flour tortillas…because at this point a vegetable side would’ve just been pointless! Haha!!
Took about 30 min.