Thick and Thin

Remember the tattie scones (potato flatbreads) from last week? We did too. That’s why we made them all over again this week. We were hankering for some chicken verde burritos, a newly acquired favorite recipe, and thought that tender, pliable potato-based tortillas would be the perfect vehicle for a saucy chicken filling. 

Sometimes I make the tattie scones thick (half an inch, or so), and sometimes I make them thin (more like a quarter on an inch.) I asked Ben which way we should do them for the burritos and he said, “Yep!” I asked Phil, and he said, “Like you always do.” While less helpful guidance is hard to imagine, I guess it means that there’s no such thing as a bad tattie scone. Ben and I made some of them thick and some thin. They were all delicious.

Tattie scones are marvelously adaptable. More flour, less flour, thick, thin, with toppings, plain… you can’t mess these up! 

We saw the The Pioneer Woman’s chicken verde recipe not long ago on the Food Network and love the flavor to effort ratio!

Chicken Verde Burritos (our version of Ree Drummond’s recipe)

6-8 boneless, skinless chicken thighs

1 (16 oz.) jar salsa verde

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

Place all ingredients in a slow cooker and cook on low for 4 hours. Remove meat and shred with two forks while you cook down remaining sauce in a sauce pan until thick. Stir the chicken back in with the thickened sauce and serve with whatever toppings you choose in a tortilla or tattie scone.

For the Tattie Scone recipe, click below and know that we promise you, thick or thin, these will be just what you need.

Slow Food