Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

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.
Course Main Course
Cuisine Mexican
Keyword Chicken, dairy-free, dinner, egg-free, Latin American, lunch, mexican, nopales, nut-free, salsa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 32 minutes
Servings 2
Calories 347kcal
Author Jenny Ross

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

Calories: 347kcal | Carbohydrates: 9g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 2453mg | Potassium: 916mg | Fiber: 2g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 3mg