Chicken: Tangy Chicken w/ Tomatillos
Source of Recipe
The Fat Flush Cookbook
List of Ingredients
4 chicken breasts, skinned, boned & cubed
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 tablespoon garlic powder
1/4 cup low salt chicken broth
1 cup onion, chopped
4 cloves garlic, minced
4 cups tomatillos, chopped
2 cups mashed cauliflower (see below)
2 cups cherry tomatoes, halved
1 cup fresh cilantro, chopped Recipe
In a medium bowl, combine chicken breasts, cumin, cayenne, and garlic powder, making sure to evenly coat chicken with spices. In a large nonstick skillet on medium heat, heat 1/8 cup of the broth, add chicken mixture and saute for 5 minutes. Remove from skillet onto a plate and set aside.
Heat remaining broth in skillet on medium heat and add onion and garlic cloves, sauteing about 2 minutes until tender. Add tomatillos and saute for another 2minutes. Add mashed cauliflower and the chicken mixture back to skjillet, cover and cook for 10 minutes, or until chicken is thoroughly cooked. Add tomatoes and cilantro, cover and cook for 2 minutes more; serve.
Mashed Cauliflower:
1 med. head cauliflower, cut into florets
1 cup purified water
2 cloves garlic, minced
1 teaspoon fresh chives, choped
1/2 tsp. onion powder
1/2 tsp. fresh parsley, choped
1 tbl. low salt chicken or beef broth
In a medium pot, place cauliflower with water and bring to a quick boil. Lower heat to simer and cover. Cook for an additional 12 minutes or until soft. Drain, transfer cauliflower to a bowl, and mash. Blend in garlic, chives, onion powder, parsley and broth with the mashed cauliflower; serve hot.
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