Roasted Chicken with Chili and Corn bread
Sometimes you want to get creative but have no time to do everything from scratch. I have several “semi home-made” methods with store-bought roasted chicken. Here’s what I did with it today.
My daughter and I would play “Top Chef” at home. She would pull ingredients from the refrigerator and the pantry, then I have 30 minutes to come up with a meal… not just a dish, but a whole meal.
Unlike Top Chef, my ingredients are pretty normal. I don’t normally have eel, black licorice or exotic mushrooms around the kitchen. Today, she pulled these ingredients, along with some left overs from the roasted chicken we had the other day.
For those who don’t know my food blogging style, I am not as detailed as a real food blogger. I just slap things together most of the time but feel free to ask me anything if you need more detail. The ingredients are, corn bread mix, 2 cans of chili, 2 tbsp steak sauce, 4 tbsp bbq sauce, Baja mix veggies and roasted chicken (I normally get the herb flavored roast, but you can choose any type that will go with the sides). Let’s get started!
- Cook the corn bread following the package instructions, but add 1 cup of the Baja mix veggies for every 7 oz bag of corn bread mix.
- Follow heating instructions of chili, adding the steak sauce and bbq sauce – depending on how you like your chili, adjust the amounts of steak sauce and bbq sauce you add.
- Heat up your roasted chicken in the oven, microwave or pan.
- Plate it up.
My favorite was how the corn bread turned out. That was a pleasant surprise and that I was done plating under 30 minutes! Have fun with it if you try this! Happy cooking.
For this recipe,