This is the easiest and most reliable recipe in my canon of family meals. Everyone loves it, it can be made into multiple meals, and the fragrance of these flavours fills the house while it is simmering!
It is simply home cooking made irresistible.
3-4 large organic or natural boneless, skinless chicken breasts
1 box container of Organic Chicken broth
1 T. Better Than Bouillon Chicken Base
1 t. minced garlic
1 4.5 oz can of minced green chilies mild
5-6 cups of picante (I use Pace brand, but you could use others that are available to you.)
Optional Ingredients during cooking:
6 shakes of ground cumin (or to taste – some like this stronger)
4 shakes of white pepper (or to taste – some like this stronger)
Put the chicken breasts in either a heavy skillet or stew pot
Add Chicken Broth, Bouillon, minced garlic, mild green chilies
Smother in Picante – roughly 3-4 cups
Bring contents to a rolling boil
After 20 -30 minutes, reduce heat to low and cook for 2-3 hours, till meat is tender enough to flake with just a fork. Flip chicken breasts roughly every 45 minutes to an hour so meat develops flavour evenly and cooks on both sides.
You may serve this either in whole breasts or shred the meat depending on your preferred use.
Before serving, add reserved picante so meat is thoroughly covered.
Optional Ingredients after cooking:
Fresh minced Cilantro
Fresh finely diced green onions
Diced Black Olives to taste
Fresh, diced avocadoes
Cholula Hot Sauce – for those who want to add an extra kick to it 🙂
Note 1: Check every 30 minutes or so to make sure you have enough liquid in the pot. If the reduction of the liquid is too great, add a cup or two water, as needed. 30-45 minutes before finishing, let the liquid cook down to nearly gone. The flavour will be in the chicken and the rest of the picante that gets added right before serving.
Note 2: Reserve at least 2 cups of picante. Trust me – you do not want to run out before serving this! (Ask me how I know!) Add this right before serving so that all the meat is smothered.
Serve with rice, tortillas, roasted potatoes, chickpeas, or with fresh salad. Picante Chicken is fabulous cold, too, and the flavour improves the following day.
Lancia E. Smith is an author, photographer, teacher, and business owner. A grateful lover of the Triune God, Lancia is passionate about disciple making. Reflecting an irresistible calling to the intersection of faith and the arts, she is the Founder and Executive Director of Cultivating, and of The Cultivating Project, a discipling initiative for Christians engaged in the arts. She is President and CEO of a thriving environmental consulting and construction firm based in northern Colorado which she runs with her husband Peter. They are parents to seven children, and are grandparents to a beloved flock of grandchildren. An inveterate book collector and giver, Lancia loves website and garden design, beautiful typography, David Austin roses, Marvel movies, road trips and being read aloud to by Peter. She cherishes every book she ever read by C.S. Lewis, J.R.R. Tolkien, and George MacDonald.