Thursday, October 3, 2019

I need to experiment more often, if this is the result

So, this morning, I pulled out some chicken leg quarters to thaw and bake.  And then changed my mind and decided to do chicken breasts, instead. 

I decided to use the chicken leg quarters and experiment in my instant pot, because we're headed into soup weather, it's hard to find soup that tastes good that I can eat, and chicken leg quarters are cheap to experiment with.  I dunno what to call it other than yummy. 

2 chicken leg quarters*
1 can enchilada sauce**
 2 cans Ro-Tel
1/2 c white rice
1 can corn
1-2 cans black beans
2 c chicken broth or stock

1. Toss the chicken, rice, enchilada sauce, broth, and Ro-Tel in the instant pot, select for meat/chicken, and set it to go for 30 minutes (set the time manually, if you have to).  Let off the pressure when it's done, and remove the chicken (careful--don't grab the drum stick, or you'll come up with nothing but bone: the chicken just falls apart).  Shred, then add back, and add your corn and black beans.

Delicious soup.  I'll see how it is tomorrow for lunch, all warmed up.  With cheese.   

*Chicken breasts can likely be subbed in, but probably won't turn out as rich and flavorful.

**I used hot; you use what you want.


  1. You can't go wrong with Rotel! :-)

    1. I buy Rotel by the 8-can case at Sam's Club. I try to have at least 2 cases on hand besides the cans in the pantry organizer.

      And the soup was better today than it was yesterday. Next experiment: how well does it freeze and reheat?


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