With Louisiana hot sauce, you get the taste of hot wings without the need to fry anything. Making little meatballs out of ground chicken creates a fun element and cilantro adds a Tex-Mex factor. For the chicken, you can use ground white or dark meat.
INGREDIENTS
SERVES 6
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1 1/2 lb Ground Chicken
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1/4 cup Cilantro
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1 tsp Salt
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2 cups Pinto Beans, dry (cooked in water)
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1 cup Strained Tomatoes
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1/4 cup Hot Sauce, The Original
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1/4 cup Chicken Broth
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4 clove Garlic!
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1 pepper Red Fresno Chiles
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2 oz Tomato Paste
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1 tbsp Avocado Oil
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1 tbsp Ground Ancho Chile
DIRECTIONS
1
Notes:
Use jarred strained tomatoes
Use jarred tomato paste
Use cooked pinto beans
2
Preheat oven to 400 degrees.
3
Mix meatball ingredients (1 ½ ground chicken, 1/4 cup minced cilantro, 1 tsp salt) and form into approximately 3 dozen small meatballs; roast on a parchment-lined cookie sheet in oven for 10 minutes.
4
Heat medium sized pot on med-high heat; add oil, chile, garlic, and spices and saute for 2 minutes.
5
Add tomato products, hot sauce, and stock; bring to a boil and allow to reduce for 5 minutes.
6
Add meatballs and beans, and heat through.