Yesterday we signed up for a produce box.

We’re all for local, organic, sustainable produce.  I just don’t have any idea why it’s taken us so long to have it delivered right to our door, costing no more than what we would pay at the grocery store.

I know.

I think it’s going to be extremely convenient.  Just like this stew that takes refrigerator leftovers & transforms them into a fabulously filling meal.

CREAMY ROASTED RED PEPPER & HUMMUS STEW WITH RICE & CHICKEN
serves 4

1 cup roasted red peppers, drained & cut into thin stops
3/4 cup hummus
2 cups chicken stock
1/2 cup cooked white rice
1 cup shredded chicken
salt & freshly ground pepper, to taste
chopped flat leaf parsley, chicken cracklings (see note), & hot sauce, for serving

Place the roasted red peppers, hummus & stock in the bowl of a food processor, or blender jar, & puree until smooth. Pour the contents into a medium saucepan, set over medium heat. Bring to a boil, reduce to a simmer & add rice, chicken & salt & pepper. Simmer until heated through. Serve topped with parsley, chicken cracklings & hot sauce

adapted slightly from Food & Wine

note: We had some leftover skin on rotisserie chicken, so we threw the skin under the broiler on a baking sheet, seasoned with salt & pepper until golden brown & crispy.  Once cool enough to handle, we chopped it into strips & sprinkled over top of the stew.  So good.  Seriously.