Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, May 14, 2016

Creamy Chicken Tomatillo Chili

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. 


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


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. 

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