Indio, California: The weather continues to be ridiculously gorgeous. 80 degree day and no wind. Quite unusual. Of all the years we have been coming to the desert in the winter, the weather this year has been the best yet. Get in your RV and point it towards SoCal!
Tonight I am sharing a great easy recipe that was included in the RV Goddess January 2014 Newsletter. (If you do not yet receive the newsletter, sign-up here. The February recipe is perfect to serve during the Winter Olympics!) The free newsletter is emailed on the first of the month. Your email address is never shared and there is an instant opt-out option.
Salsa Chicken Chili would be a good choice for Super Bowl Sunday and couldn't be easier... and is just the dish to keep you on your "healthy eating in 2014" goal... if you made such a resolution... and if you didn't, you won't miss the calories and fat in this savory bowl of yumminess.
Place a few ingredients in the slow cooker and go about your day - a healthy (under 300 calorie) satisfying stew will be waiting. This will serve six people, but could be stretched a bit by adding an additional can of beans.1 cup minced onion
2-3 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, quartered length-wise, and sliced thin
16 ounce jar La Victoria Thick n' Chunky Salsa (medium), or similar
7 ounce can diced green chilies
1 cup chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 Tablespoon chili powder
1 teaspoon Kosher salt
4 boneless, skinless, chicken thighs, about one pound, cut into bite-size pieces
15 ounce can pinto beans, rinsed and drained
Fresh cilantro leaves, as garnish, optional
Place the onion, garlic, bell pepper, jalapeno, salsa, green chilies, broth, oregano, cumin, chili powder and salt in a slow cooker. Stir well. Add the chopped (yes, raw) chicken pieces into the sauce, stirring to completely coat the chicken in the sauce. Cover, and cook on LOW 6-8 hours. About thirty minutes before serving, stir in the rinsed and drained beans. Serve in bowls, topped with fresh cilantro leaves as garnish. Serves 6.
Until my next update, I remain, your spicy correspondent.
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