|How can you not love this?|
Not that the picture is a perfect example, but I have learned that succotash is a dish composed of mostly corn and lima beans—and then mixed together with any number of other ingredients. Thanks to some leftover queso fresco from the jalapeno poppers, I decided to try out this Everyday Food recipe from the July/August issue. It’s also a great second recipe to keep up your sleeve when you have leftover rottisserie chicken in your fridge.
Chicken Succotash with Avocado
3 large tomatoes, cut into 1″ wedges
2 small zucchini, diced medium
2 c. corn kernels (from 3 ears)
2 c. frozen lima beans (from a 10 oz. package), thawed
1/2 rotisserie chicken (skin removed, meat shredded. ~2 cups)
1 avocado, thinly sliced
3 oz. farmers cheese (queso fresco), crumbled (1/2 cup)
6 small red potatoes, quartered into bite-sized chunks
- Preheat the oven to 450 degrees. Season potatoes with salt/pepper and roast for 30 minutes, or until insides are mushy.
- Season zucchini with salt/pepper and cook on medium heat until slightly soft (4-5 minutes). Add corn and lima beans and cook until corn is cooked through and lima beans are softened (~3 minutes). Season with salt/pepper, then add in chicken. Cook until meat is warm.
- Remove potatoes and add them to the mixture. Divide on to plates, and then add avocado, tomatoes, and farmers cheese.