Iron Chef Mom!

That's what I am... I am Iron Chef Mom. "Mom" counts as a cuisine, I think. It summates what I do better than any other single word I can come up with at the moment. I dare any professional chef to create healthy, tasty meals from Whatever's In The Fridge while mediating sibling disputes, holding a crying (angry, not limply hugging) preschooler, stepping around half-melted ice cubes, and (oftentimes) watching a really interesting football game.

Tonight's secret ingredient was Leftover Roast Chicken with Paprika. Bonus points for also using up the leftover snack-tray veggies from New Year's Eve. I also had a lot of hummus left from New Year's Eve. I wielded my google-fu and found that there are such dishes as Chicken and Hummus, so my gears began to crank.

Ingredients:
3-4 tablespoons fat of your choice (bacon, coconut, AND butter this time)
about 1 carrot, cut into sticks, and then into dices
about 1 celery stalk, done the same
1/2 an onion, diced
1/2 red bell pepper, diced
2 cloves garlic, chopped
2 handfuls fresh raw broccoli, cut into bite-size pieces
leftover chicken (in our case it was the breasts and wings)
about 1/4 cup prepared hummus
about 1/4 cup white wine or vermouth
about 3/4 cup chicken broth
1/2 tsp oregano
1/2 tsp cilantro
2 shakes red pepper flakes (one pinch)
sea salt and black pepper to taste

Directions:
Heat the oil/butter in a large skillet (with a lid) over medium heat. Add carrot, celery, onion, and pepper, and cook until starting to soften. Add garlic and cook another minute or two. Toss in the chicken (in bite-size pieces). Add seasonings to hummus, and stir in the wine and broth. Pour into skillet and stir to coat. Add broccoli on top (to steam a bit). When "sauce" begins to boil, reduce heat to lowish, smack on the lid, and simmer for about 20-30 minutes.


Serve over rice, garnished with more hummus, paprika, and parsley. Really... ok, you don't have to get fancy schmancy with it, but... more hummus and paprika really make it taste goooood.