I found this
recipe in the Weight Watchers One Pot Cookbook.
I’ve altered it slightly, but kept the low calorie intention of the
original recipe. The combination of
salsa, chicken, cilantro and sour cream make for a tasty treat that can be
served over rice, quinoa or by itself.
Ingredients:
Olive Oil
3 or 4 bone
in skinless chicken breasts (should amount to approximately 2 lbs)
1 large
white onion, quartered and thinly sliced
1 garlic
clove, minced
1 tablespoon
ground cumin
¼ teaspoon
salt
1/8 teaspoon
cayenne
½ cup
chicken broth
2 – 7oz cans
of Herdez Salsa Verde (or your favorite brand)
½ cup
lightly packed fresh cilantro leaves
3 tablespoons
sour cream (fat free is what the recipe called for. I used regular sour cream)
Optional:
Limes for garnish
Directions:
Drizzle
Olive oil in a large pot or skillet that has a lid. Heat over medium flame. Add chicken and cook, turning frequently
until golden brown; about 10 minutes. Transfer
to a plate.
Drizzle a
little more Olive Oil in the pan, if necessary.
Add onion and sauté until browned, about 8 minutes. Stir in garlic, cumin, salt and cayenne; cook
stirring constantly, until fragrant, about 30 seconds.
Add broth to
the pot. Cook stirring constantly, scraping
browned bits from bottom of pot, about 3 minutes. Add the salsa and stir to mix. Nestle the chicken into the onion/salsa mixture. Increase heat to medium high and bring to a
boil. Reduce heat and simmer covered for
about 25 minutes. Make sure the chicken
is cooked through.
Transfer
chicken to a cutting board and allow to cool.
When cool enough to handle, shred chicken with two forks. Discard the bones. Add the shredded chicken back into the salsa
mixture. Return to the stove to heat the
chicken through.
Chop the
cilantro and stir into the chicken mixture – along with the sour cream. Thoroughly combine. Serve as is or over rice or quinoa.
Note: I’ve discovered “Riced Cauliflower” at Trader
Joes. I’ve been sautéing it with a
little olive oil and granulated garlic – then using it in place of rice. It’s really good, if you like the flavor of
cauliflower. I think I will try serving
this dish over the riced cauliflower next time.
