Chicken-Tomatillo Chili with Cilantro & Sour Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 tbsp canola oil
-4 (1/2 lb) bone-in chicken breasts, skinned (I used 2 split chicken breasts approx 1 lb and 10 oz)
-1 large sweet onion, quartered and thinly sliced
-1 garlic clove, minced (I used 4)
-1 tsp ground cumin
-1/4 tsp salt (I didn't use because the tomatillo sauce that I bought had enough sodium already)
-1/8 tsp cayenne
-1/2 cup reduced-sodium chicken broth
-1 cup fat-free tomatillo salsa (I used La Costena)
-1/2 cup lightly packed fresh cilantro leaves
-2 tbsp fat-free sour cream
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Directions: |
Directions:1. Heat oil in medium Dutch oven over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add onion and cook, stirring frequently, until lightly browned, about 8 minutes. Stir in garlic, cumin, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds.
2. Add broth to Dutch oven. Cook, stirring constantly, scraping brown bits from bottom of pot, about 3 minutes; stir in salsa. Nestle chicken in onion mixture. Increase heat to medium-high heat and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
3. Transfer chicken to work surface. When cook enough to handle, shred chicken with two forks; discard bones. Stir chicken, cilantro, and sour cream into the chili mixture. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Pg. 143 from Weight watchers one pot recipes.
Per serving (1 cup): 281 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 104 mg Chol, 472 mg Sod, 9 g Carbs, 4 g Sugar, 1 g Fiber, 38 g Prot, 43 mg Calc.
I served this over cauliflower rice, it was very tasty!
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