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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Lloyd's BBQ chicken was on sale- that never happens. So what does this mean? Easy chili night! Even if you can't get it on sale, it's worth trying at least once. Ingredients:
1 big tub of lloyd's shredded, seasoned bbq chicken |
1/2 cup sweet corn, rinsed, drained |
1 can beans (i used cannellini, you can use any, or a mixture) |
1/2 medium onion, diced |
1/2 cup green bell pepper, diced (i didn't have any of this but the dish would've been better for it) |
1/3 cup chicken stock |
1 tbspn lime juice |
salt and black pepper to taste |
2 tbspns oil for frying |
garlic powder, chili powder, cilantro, parsley and cumin. (i eye this stuff so add however much you think is best) |
Directions:
1. In a large skillet over medium-high flame, pour in the oil, diced onions and pepper. Let it cook until browned around the edges, approx. 5-7 minutes.
2. Turn the flame down to low-medium.
3. Toss in the contents of the Lloyd's chicken tub and mix. The mixture will be thick so add the chicken stock to thin it out. Stir well and often.
4. Add the beans, corn, lime juice, herbs and spices, mix well. Add more chicken stock if desired.
5. Let it simmer for about 12-15 minutes, stirring often to keep it from sticking to the pan.
6. Once it's all heated through, remove from heat and serve over rice, noodles, with rolls or crackers.
7. You can also add ceyanne pepper and/or jalapeno peppers for extra heat ._
8. Note that the BBQ taste will be very overpowering, so be liberal with the spices.
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