Chicken Redemption

Our local meal last week was a bit of a disaster, but I was able to reincarnate the bloody mess, umm, undercooked delicacy, into a tasty, not-quite-local, Mexican Chicken Chili.

I removed all the chicken from the bones and added it and one can of diced tomatoes, two jalapenos from our garden, a local onion, the local mulberry chipotle sauce, a cup of brown rice and about 3 cups of water, salt and pepper into the crock pot. I cooked the mess on high for about three hours, then served it with cheddar cheese, tortilla chips, and a cilantro/tomato/onion salsa (all local).

It turned out spicy and delicious. Even my youngest ate about half a serving!