A friend of mine and I were shopping for food last night and I told her I needed to come up with something for today’s post. Wandering around the store, we knew we wanted chicken but I wasn’t sure what I was going to do with it. She asked me if the green salsa found in the Latin aisle of the grocery store, would be good on pasta? I told her probably not, sounded a little weird. I also told her I couldn’t have pasta! So we kept wandering about the store and my mind kept going back to that jar of salsa verde. Well, here is what we came up with. And with the entire pot of it empty, with no leftovers for lunch…I think we came up with a keeper!! And I had to include the wonderful flowers she gave me…fittingly enough…she’s from the Netherlands! Thanks, Claudia!!
SALSA VERDE CHICKEN STEW
6 chicken thighs, bone in, skin removed
1 sweet onion, chopped
1 red bell pepper, chopped
3 carrots, large chopped
2 zucchini, halved and sliced
1 cup low sodium chicken broth
1/2 jar salsa verde (or really any salsa! i just liked the tangy-ness of the green salsa)
fat free cheddar cheese, shredded
fat free sour cream
Brown the onion in a bit of cooking spray in a large pot for 5 minutes. Add the red pepper and cook for another 3. Add the chicken and brown both sides. Pour in the chicken broth, cover and cook for 30 minutes. Add the salsa and continue to cook for 10 more minutes, covered. Add the carrots and cook for 20 minutes, adding the zucchini in the last five. Serve stew with fat free cheddar and fat free sour cream.