Do you remember this chick? This one from yesterday?
I know it’s been a long 24 hours, especially since yesterday was a Monday, but I know you remember her. We were talking about roasted chickens and this gal ^ was one of my top choices.
I also told you I roast a chicken every week. Not even kidding. You can do so many things with the leftovers they really are little meal-in-a-minute miracles. I’m sure you have got to be thinking, “Doesn’t she ever get TIRED of chicken?” As versatile as it is, a chicken is still a chicken right? There are only so many ways you can mix it, mingle it, mangle it, slice and dice it. At the end of the day, a chicken, it still a chicken.
Ah…not so grasshoppa! There are so many ways you can use a roasted chicken, you nor your family will even be able to identify the carcass when you’re done. Your bird will have several complete makeovers. Case in point, this Chipotle Honey Chicken Hash with Lime Zest & Cilantro. Oh. My. Yum. This is like chicken hash on deliciousness steroids. You don’t even need the rice. Not really. You can scoop it out of the pot with a spoon. Or forget the spoon! You can eat it with your fingers if the spoon is too much trouble. We’re all friends here. And we like easy.
Chipotle Honey Chicken Hash with Lime Zest & Cilantro
- 2 roasted chicken breasts, shredded
- 1/4 cup olive oil, Cilantro flavored is GREAT if you can find it
- 1/4 cup sourwood or Tupelo honey
- 2 tbsp. Adobo sauce from Chipotle Peppers, you can increase if you prefer more heat
- 1 tbsp. dijon mustard
- 1 tbsp. garlic, minced
- zest from 3 limes
- 3 tbsp. lime juice
- 1/4 cup Cilantro, chopped (Reserve 3 tbsp. for garnish)
- 4 cups cooked rice (This is also AMAZING over coconut rice)
In a medium pot, whisk all ingredients together except the shredded chicken. While whisking, bring to a simmer and allow to cook about 10 minutes. Add chicken to the sauce, and cook an additional 5 minutes, stirring well. Serve over hot rice. Garnish with a little Lime zest and Cilantro. Yep. That’s it! We like easy remember 🙂
NOTE: If you have come to the end of your roasted chicken, do not scrap the bones, skin or fat. Make your own chicken stock. It’s easy and better than any box or can you can get from a grocery store. You can also freeze it until needed. Simply place all bones, skin, fat and anything leftover into a stockpot. Add salt and pepper to your taste, a little Thyme and a Bay leaf or two. Add about six cups of water and simmer about 3-4 hours adding water if necessary. We use everything here…even the bones!
We like this chick! Bon Appetit Y’all!