June 19, 2022
Salsa Braised Chicken Thighs with Pickled Nopales
A bit of brightness and acidity from a salsa puree is the base for tender chicken with earthy spices. Pickled cactus, or nopales along with shallots and cilantro make for an easy and delicious topping. I like to serve this with some Greek yogurt for creaminess and toasted pepitas for crunch as a variation.
Servings: 2
Calories: 347kcal
Ingredients
Chicken
- 1 teaspoon avocado oil
- 1 pound chicken thighs boneless and skinless
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 1/4 teaspoon coriander ground
- 6 ounces salsa use mild if you like lower heat and spicy if you like higher heat
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1-2 drops stevia glycerite or 1/2 tablespoon monk fruit, granulated, or other sweetener to taste, omit if using coconut aminos
- 1 teaspoon fish sauce optional, adds umami and you won’t taste it
- 1 cup chicken broth
- 1/2 tablespoon gelatin
Nopales
- 1/3 cup pickled nopales
- 1/4 shallot minced
- 1/4 cup cilantro leaves minced, plus extra for garnish
Instructions
- Season the chicken with salt, to taste then sprinkle with the chili powder, cumin, and coriander so that they are evenly coated.
- Heat a large nonstick pan over medium high heat. Add the avocado oil and when the oil is hot, add the chicken. Cook without moving them for about 5-10 minutes, or until browned. Flip and cook the second side for another 5 minutes.
- While the chicken is cooking, combine the salsa, soy, sweetener, fish sauce, broth, and gelatin in a blender and blend until completely smooth.
- Add to the chicken thighs, and bring to a simmer – the thighs should be mostly submerged so add more chicken stock, if needed. Simmer for 35 minutes, or until the meat is tender and the liquid is reduced to a
- While the chicken braises, stir together the nopales, shallot, and cilantro. If you want the shallots to have less of a bite, soak them in cold water and then drain well before combining with the nopales and cilantro.
- To serve, spoon the sauce between two plates, top with the chicken and then sprinkle with the nopales. Serve with additional cilantro, if desired.
Notes
Protein:Energy Quotient [calories]: 2.21
Nutrition Facts
Salsa Braised Chicken Thighs with Pickled Nopales
Amount per Serving
Calories
347
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
218
mg
73
%
Sodium
2453
mg
107
%
Potassium
916
mg
26
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
50
g
100
%
Vitamin A
818
IU
16
%
Vitamin C
4
mg
5
%
Calcium
85
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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