I was out with friends last night and they asked me where I came up with ideas for my blog…and did I ever run out of ideas. It was an interesting question. I said I didn’t think I’d run out since there’s so much to eat, but it did make me think about where I get my inspiration.
I think cooking is a lot like art. You can get a bit of an idea and then build on it. That’s how this dish came about.
It started with chicken breasts and a jar of Herdez green salsa. Since I had a Mexican theme going and still have jalapenos and Anaheim chilies growing on the front deck (can you believe it) I picked one of each, then opened the fridge and grabbed an onion–I put onion in most everything.
Next I went to the spice cupboard and took out only three jars–cumin, chili powder and fajitas seasoning. I broke off two cloves of garlic and set everything out on the counter.
The rest was easy.
INGREDIENTS
- 3 boneless, skinless chicken breasts (about 1 1/2 lbs.)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp fajita seasoning
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 3 TBS olive oil, divided
- 1 cup chicken broth
- 1/4 cup Herdez green salsa
- 1 lime, juiced (make sure you use a fresh lime)
- salt and pepper to taste
- 1/2 avocado
- handful cilantro
I used my All-Clad simmer pan, but you can use any heavy pot. I think it would even work well in a crock pot.
Mix cumin, chili powder and fajita seasoning in a bowl and rub into chicken breasts. Season to taste with salt and pepper.
Slice onion and chop garlic.
Slice jalapeno and Anaheim chile. As you can see, I used the seeds and all. It had a real kick to it. You can tone it down if you’d like.
Heat 2 TBS olive oil in pan and add onion, garlic and peppers.
Cook until onion is translucent, about 5 minutes. Remove from pan.
Add 1 TBS olive oil to pan and over medium heat brown chicken on both sides.
Return onion mixture to pan and create a bed under the chicken.
Add chicken broth, lime juice and Herdez salsa. Gently stir. Bring to a near-boil and reduce heat to a low simmer.
Cook covered over low heat for about an hour or until chicken is so tender you don’t need a knife to cut it. If necessary, add a little more chicken broth.
Slice chicken and place in a shallow bowl. Spoon sauce over chicken and garnish with sliced avocado and cilantro. Add a little black or red pepper…and Enjoy!
A fun big welcome to my new readers in Jamaica and Tajikistan! Read all about Laguna Beach at Stu News.
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Categories: Chicken, Main Dishes
Tags: Herdez green salsa, slow simmered Mexican chicken
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