Meg's Salsa Verde Chicken - Simple, Healthy and Bursting with Flava

Meg and I were sitting at Da Franco's one day when she told me about the most amazing (yet simple) chicken dish she made for her and her boyfriend Tom.  Her instructions, using poached chicken cooked in basically no fat (water instead of stock) made me curious to try a new way of making chicken.  I'm not a big poacher and usually bake or sautee my protein. However, since trying this dish, I'm a total convert.  Try it on a casual weeknight or make it for friends - you can certainly dress this baby up or down. 

Meg's Salsa Verde Chicken (serves 2)

Ingredients

1 full chicken breast, preferably organic/humanely raised

Water

Spices - Amounts undetermined, whatever you like.  Meg used salt, black pepper, cumin, Mexican oregano, thyme, red pepper flakes.  I used salt, pepper and spicy Mexican seasoning from Crema restaurant.

Salsa Verde - 1 12 oz jar.  We both used the one from Trader Joe's
1 cup of brown rice
Generous handful of Mexican cheese such as a cheddar/jalapeno mix

Fresh cilantro, chopped (about 1 small handful)

Directions:

Make rice according to directions on the packaging.

Cut up the chicken breast into pieces like chicken tenders.

Bring water and spices to a boil and add chicken.  Turn heat down to encourage a gentle boil.  Cook chicken in liquid for as long as it takes to cook all the way through - maybe 15 minutes or so.

Drain the chicken, and put on a plate. Rinse out the pot.  Shred the chicken using two forks (one to steady the warm chicken and the other one to do the shredding).  No need to wash off any errant spices, they just add to the dish.

Put shredded chicken back in the pot and dump in a jar of Salsa Verde.  Further shred any chicken you would like. 

Simmer for about 15 minutes.

Plate by putting the rice on the bottom of a medium bowl, then top with Salsa Verde chicken, cheese and fresh cilantro.  Since the chicken will still be warm, it'll melt the cheese, providing a wonderfully gooey texture.

Note from Meg:

This is a "base dish"- chicken breasts cooked in spiced liquid with sauce.   You could make this with salsa roja, moles of all kinds, Moroccan sauce, Thai sauce - anything!  Use a corresponding grain and/or legume.  It could be made into an Indian dish with a curry sauce, basmati rice, and dal.  If you cooked it simply in chicken broth and salt and pepper, with white rice it would be a mild dish when you're not feeling so great but need nourishment.

Thanks for a great idea Meg!

Mexican Risotto - Take 2 (Even Healthier)

I was tickled with excitement when Penina, a friend of a friend who also blogs about food, in a more healthy-lifestyle sense made my Mexican Risotto. She amended the recipe to her tastes, using brown rice instead of white and adding black beans. She's a vegetarian and even though she ended up using turkey sausage (her boyfriend is a carnivore) she cooked the sausage and the beans in a slow cooker to give the beans more flavor--clever idea!

Here is her version, which appeals to a veggie's palate. If you'd like to get other ideas about food, cooking, nutrition and healthy living, check out her great site: Feed Your Roots.

Ingredients:
1 cup of brown rice, cooked
2 husks of organic corn, boiled, cooled and then separated from the husks with a knife (if you are short on time, canned corn will work too)
1/4 cup of onions, chopped
1 clove of garlic, minced
3 pieces of organic turkey or chicken sausage, grilled and sliced into 1/2″ pieces (I recommend cajun-flavored)
2 tbs of fresh cilantro, chopped
1/2 cup black beans, cooked
1 tbs of olive oil
Salt and pepper to taste
Fresh lime juice to taste (I used the juice of 1/2 lime)

Directions:
Water sautee onions and garlic about 7-10 minutes or until golden brown and aromatic. Add to cooked rice and stir gently. Add the corn, sausage, beans, cilantro and lime juice to the rice mixture and season with salt and pepper. Adjust seasoning according to your liking. Spoon some guacamole on top and you’re all set!

Here's my original recipe for the risotto and the guacamole just for reference. Enjoy!

Foodista's Mexican Risotto

Many of you have probably noticed that I'm on a healthy/organic food kick. Last night's dinner incorporated this theme yet again, as I made up my own version of Mexican risotto, incorporating local ingredients from the farmer's market.

This risotto wasn't creamy like an Italian version, it was more like a rice-and-beans dish (without the beans). I put my homemade guacamole on top to liven things up, and to moisten it too--it was a hit with both Dan and me, and we both dug in for seconds. I enjoyed the flavors some more today, as I put the concoction into a sandwich - muy sabroso, I must say!

Foodista's Mexican Risotto (serves 2-3):

Ingredients:
1 cup of arborio rice, cooked
2 husks of organic corn, boiled, cooled and then separated from the husks with a knife
1/4 cup of onions, chopped
1 clove of garlic, minced
3 pieces of organic chicken sausage, grilled and sliced into 1/2" pieces (I used a cajun flavor with cilantro)
2 tbs of fresh cilantro, chopped
1 tbs of olive oil
Salt and pepper to taste
Fresh lime juice to taste (I used the juice of 1/2 lime)

Directions:
Sautee onions and garlic in olive oil for about 5-7 minutes or until golden brown and aromatic. Add to cooked rice and stir gently. Add the corn, chicken sausage, cilantro and lime juice to the rice mixture and season with salt and pepper. Adjust seasoning according to your liking.

Spoon into soup bowls and add more fresh lime juice if you like. Top with homemade guacamole. See my recipe for guacamole - instead of cutting the avocado into cubes, mash it with a fork until smooth. I added some fresh corn to it, which made it quite delicious. You can also add sour cream on top if you like.

Enjoy with an ice cold Corona. Ahhh....