The ham was sweetly spiced and melted in our mouths. The potatoes were creamy, including my dairy free scalloped potatoes. The gravy was just the right thickness, and didn't get oversalted. The pies, oh the pies, and we still have some left in the fridge. Thanksgiving this year was quite memorable, and we're glad C showed up to eat with us. Eating is always better with your best friends.
Gluten Free Shredded Mexican Chicken
adapted from this recipe
4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
2 tablespoons olive oil
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1/4 cup fresh cilantro, chopped or 2 teaspoons dried cilantro
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)
Place chicken, garlic, onions and salt in a sauce pan. Add just enough water to cover the chicken. Bring to a boil, cover, and lower the heat enough to maintain the simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken pieces from the pot and let cool, then shred with 2 forks or your fingers. Reserve the broth remaining from cooking.
In a large pan, heat with olive oil. Add the remaining ingredients, including garlic, onion, tomato, bell pepper, black pepper, cilantro, and cumin. Saute until the veggies are soft, about 10 minutes. Stir in the shredded chicken and saute briefly. Add tomato sauce and 1/2 cup of reserved broth, and then salt to taste.
I've added this to this week's Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.