Makes:
6-8 servings
Utensil:
6 Qt. Grand Gourmet with Cover (Limited Edition)
Saladmaster Food Processor
Contributed By:
Cathy Vogt
Green chili and tomatillo salsa is a delicious and easy base for this spicy stew. Shredded zucchini blends perfectly into the sauce base adding more flavor and extra nutrition to the stew. Serve this with a large fresh green salad.
Ingredients
2 1⁄2
lbs
boneless chicken thighs, trimmed excess fat
1
medium
onion, strung, use Cone #2
2
cups
zucchini, strung, use Cone #2
2
tsp
garlic, granulated
(3
g)
1
tbsp
cumin powder
(2
g)
2
tsp
oregano, dried
1
tsp
natural salt
2
lb
red potato, scrubbed, cut into chunks
2
cups
tomatillo and green salsa
1
cup
chicken stock
2
tbsp
lime juice
Optional:
cilantro, chopped
Directions:
- Preheat skillet over medium heat for 7-9 minutes or until a sprinkle of water skitters and dissipates.
- Cook chicken thighs for 5-6 minutes on each side until browned. Don’t worry if chicken is not fully cooked. Remove chicken from pan, along with any juices and place in a clean dish.
- Sauté onions and zucchini for 2-3 minutes, add red potato.
- Sprinkle garlic, cumin, oregano and salt over vegetables and stir.
- Add chicken and any juices that have accumulated in dish to pan.
- Pour tomatillo salsa and chicken stock over the top.
- Place cover on skillet and when Vapo-Valve™ begins to click steadily, turn heat to low and cook for 15-25 minutes until chicken is cooked through and potatoes are soft.
- Taste and add lime juice and any additional seasonings as desired.
- Optional: Serve lime wedges and chopped cilantro to add to stew.
Directions
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