Classic Hot Spinach Artichoke Dip
June 16, 2014
China Dressing
June 20, 2014
1 lb split chicken breast skin on, bone in
1 1 Tablespoon olive oil
4 cups 4 cups water or reduced sodium chicken broth
1 tbsp tomato paste
1 potato, peeled & chopped
1 small white onion, diced
1 cup frozen yellow corn
½ carrot, sliced
1 celery stalk, diced
15.50 oz can diced tomatoes
15.50 oz can black beans
¼ cup diced pimentos
1 jalapeno, seeded and diced
¼ cup chopped fresh parsley
1 clove garlic, minced
1 ½ tbsp chili powder
1 tbsp ground cumin
2 tsp oregano
salt and pepper to taste
sour cream and chopped fresh cilantro to garnish
1
Put the chicken in a large Dutch oven on the stove top over high heat. Add the water or broth and diced tomatoes. Bring to a light boil then turn the heat down to a low simmer and cover with a tight fitting lid. Simmer for 25-30 minutes until the chicken is cooked through, turning the chicken half way though the cooking. Remove the chicken to a cutting board and let rest till cool enough to handle.
2
Add the remaining ingredients to the Dutch oven and and simmer with the lid off until liquid is reduced about half, about an hour. Once it's cool enough to handle, shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3
Garnish with sour cream, fresh parsley or cilantro if desired.
CategorySoup, StewCuisineCentral American, Mexican
Ingredients
1 lb split chicken breast skin on, bone in
1 1 Tablespoon olive oil
4 cups 4 cups water or reduced sodium chicken broth
1 tbsp tomato paste
1 potato, peeled & chopped
1 small white onion, diced
1 cup frozen yellow corn
½ carrot, sliced
1 celery stalk, diced
15.50 oz can diced tomatoes
15.50 oz can black beans
¼ cup diced pimentos
1 jalapeno, seeded and diced
¼ cup chopped fresh parsley
1 clove garlic, minced
1 ½ tbsp chili powder
1 tbsp ground cumin
2 tsp oregano
salt and pepper to taste
sour cream and chopped fresh cilantro to garnish