Guacamole Chicken

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I went into the kitchen this afternoon with no real inspiration regarding dinner. But as I started pulling out things from my fridge, this meal began to take shape. It was wildly successful, I’m happy to report!

Guacamole Chicken

Cook the chicken:

I chopped fine several cloves of garlic and 3 medium shallots (but you could use onions). I sautéed these in a bit of olive oil until they were translucent. (Well, to be accurate, my husband did the sautéeing while I chopped things and tossed them in. This is one of my favorite parts of cooking–having a chance to catch up with each other’s day as we cook together.) Then, taking a whole cut-up fryer chicken which I had thawed and skinned, I arranged the pieces in the pan, poured about a cup of water over top, and another cup of green salsa over top of the chicken. Then we covered the pan and turned the heat down to medium and let the chicken cook until it was done. I took the lid off for the last several minutes to let some extra fluid cook off.

Salsa:

While the chicken was cooking, I chopped some more garlic, and put it into a bowl with 4 fresh tomatoes that I diced. I added a 15-oz. can of white beans, a dash or two of sea salt, a sprinkle of coarse ground black pepper, a couple tablespoons of olive oil, and the juice from 2 fresh limes. I stirred it all together and let it sit while I made…..

Guacamole:

I went for simple, since I was going for a layering of flavors. I chopped up 3 ripe avocados, yet some more garlic, and mashed everything together with the juice of another lime. I added a dash of salt and a dash of pepper and mixed it in well.

To Serve:

I put down a bed of spring-mix salad greens, then a piece of chicken, then a smidgeon of shredded white farmer’s cheese, then a liberal scoop of the salsa, followed by a liberal scoop of guacamole, and a dollop of (fat-free!) sour cream.

It was DELICIOUS!!!!

And even better, there were leftovers of everything, including a wonderful thick sauce formed in the pan with the chicken drippings and the green salsa and the onions and garlic. So I stripped all the meat off the bones, and threw chicken, sauce, salsa, guacamole, and a few nibbles of cheese into a container, to be served tomorrow night over cooked rice.

Laura

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