spicy chicken and bean soup (or stew?)
with last night's whole roast chicken stuffed full of carrots and sage. i boned the leftovers, set aside some breast meat for lunch, de-fat'd the broth, put the roasting pan on medium heat, added a 1/2 water to broth and a 1/4 habanero, removing hab. when desired hotty is achieved, added refried beans (maybe a generous 1/4 cup or more) to thicken to desired soup or stew consistency. added chicken and carrots. topped with scallions, tillamook cheddar, and pickled cabbage*
*a great condiment to keep in the fridge. chopped cabbage in a bowl, a generous pinch salt and sugar to taste and a sprinkle of Kressi (perhaps the best fucking vinegar on earth). mix. cover and fridge for days. it gets better and better.