I love to get a couple of meals out of one dish. Cooking a whole chicken in the Instant Pot is a huge timesaver and yields lots of succulent chicken to use for tacos, soup, and salads. This isn’t really a recipe, more of an idea…
- 1 whole chicken, remove any giblets/liver etc. and rinse with cold water
- 1 small can El Pato tomato sauce
- 1 T. ground cumin
- 2t. garlic powder
- 1 T. Kosher salt
- 2 t. chili powder
- 2 t. oregano- They have Mexican oregano in the produce section of your grocery store
- 1 C. water
Place the chicken into the Instant Pot. In a bowl, combine all the other ingredients and stir. Pour the tomato-spice mixture over the chicken. Set the Instant Pot to manual-for 35 minutes. Be sure to close the steam vent. Alternatively you can get the same effect in a slow cooker for 8 or so hours on low. You can vent the steam manually or let it come down on it’s own. Once the lid unlocks, turn off the pot, remove the lid and let it cool down until you can handle it. Some of the chicken is just going to completely fall off the bone. That’s what you want! Use a slotted spoon to remove the chicken and the bones to a separate bowl. The rich, tomatoey broth that’s left behind is called the “pot liquor”. Don’t get rid if it! It’s an amazing base for soup. Strain the pot liquor through a mesh sieve and reserve it in the fridge or freezer. (it will gel when it’s cold and be jiggly, meat-Jell-o, then become liquid again when warmed)
Your hands are the best tool for separating all the chicken from the bones. Carefully pick over the chicken and put all the meat into a separate container. You may need to use a fork to shred some of the white meat. The bones are pretty much leached of all their nutrients at this point. You could use them again to make more broth but it will probably be a mild-tasting one. I like to ladle a few spoonfuls of the pot liquor over the shredded chicken before I store it in the fridge or freezer to keep it from drying out.
Ideas for your shredded chicken:
- Tacos: like these! or these!
- Use the pot liquor for a base for tortilla soup- think of it as a concentrate and add a cup of water for each cup of liquor. Adobo Corn Soup is a winner!
- Chili – add half the chicken and pot liquor to a sauteed onion and three cans of pinto or black beans. Simmer. Top with fresh cilantro and sour cream.
- Corn and chicken chowder- 2 C. pot liquor + 2 C. water + 1 C. half and half, cooked and diced potatoes, 2 C. shredded chicken, and fresh corn sliced off two or three cobs. Heat it through. Top with fresh cilantro and shredded cheddar cheese.
- Cold chicken salad- add curry powder, mayo, mustard, red grapes, and almonds, serve over fresh greens. Or this one!
- Baked chicken pasta like this!
- Topping for ramen noodles.
- Toss with steamed yellow, Mexican rice and peas, throw in a few cooked shrimp, a 1/2 t. of paprika and call it paella!
Posted in Gluten Free, Leftovers, Quick Dinners
Tagged chicken, chicken chili, corn chowder, crock pot, instant pot, leftover chicken, mexican, pulled chicken, shredded chicken, slow cooker, tacos, whole chicken
This savory tart is rich and delicious served hot, cold, or room temperature, making it the perfect dish for a potluck! If you buy an oil based puff pastry such as Pepperidge Farms, it’s also vegan!
- 1 puff pastry sheet (the box comes with two, double the recipe to make two tarts or freeze the second sheet for later.)
- 2-3 t. olive oil
- 1 yellow onion, thinly sliced
- salt and pepper
- 1 lb. mushrooms- you could use crimini, baby bellas, white, whatever you can find. sliced into 1/4 inch thick slices
- 1 t. dried Herbes de Provence, or dried oregano
- Fresh parsley or basil for garnish, optional
Bring the puff pastry to room temperature. Spray a baking sheet with cooking spray and lay the pastry out on it. Set aside. Heat a large skillet over medium heat. Add 1 t. of the oil. Add the sliced onions and cook, stirring occasionally until they are tender, and golden brown, about 20 minutes. Season the onions with a little salt and pepper. Scrape the onions onto a plate and set aside to cool. In the same pan, heat another t. of oil. Add the sliced mushrooms, salt and pepper, and the dried herbs. Cook, stirring occasionally until golden brown, about 8 minutes. Set aside to cool. To assemble the tart, scrape the onions onto the pastry sheet and distribute in an even layer.
Scrape the mushrooms on top of the onions spread them out into another even layer. Stretch the pastry up over the top of the mushrooms to form a rustic edge around the tart. Drizzle with a little more olive oil. Bake at 400 degrees until the pastry is golden brown, about 20 minutes. Garnish with some fresh, green herbs if desired.