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Cultivating Team

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I know the plans I have for you,” says the Lord; “plans for good and not for evil, to give you a future and a hope.”



Picante Chicken

March 9, 2019

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.

Raw Chicken Breasts in pot with chicken broth

Essential Ingredients:

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.)

Seasonings for Picante Chicken

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

Ingredients in pot, picante just added

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.

Ingredients stirred in before bringing to boil and then reducing heat to low

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

Sour cream

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.

Bon Appetit!

Lancia E. Smith


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