I made a chicken dish the other night when I literally had 30 minutes to make dinner and feed my family – and even with the crazy rush the results were out of this world! I blindly grabbed at the chicken thighs in my fridge, reached desperately for my pressure cooker, through in a few items on hand, and 15 minutes later we had a magical meal that I can’t wait to make again! The only problem – we didn’t have enough – so thank goodness I also had some left over chicken soup that rounded out the quick meal and made sure we all were full! Here’s the recipe and I would plan on doubling it!
Salsa Dancing Chicken
2 lbs bone-in, skin on chicken thighs (if you use boneless/skinless just decrease the cooking time by about 3 minutes)
2 tablespoons grass fed organic butter or coconut oil
1 yellow onion, halved and sliced
1 14.5 oz can of organic diced tomatoes, drained
1 12 oz jar of Trader Joe’s Salsa Verde of green salsa of your choice
1 tablespoon cumin powder
1/2 tablespoon paprika
Sea Salt and Black Pepper to taste
In the bottom of your pressure cooker heat either the butter or coconut oil over medium heat. Sprinkle the chicken thighs with sea salt – make sure your pan is nice and hot and brown the chicken thighs for about 3 minutes per side. Remove the chicken and set aside. Add the onions and saute for another 2-3 minutes. Add the diced tomatoes, salsa, cumin, paprika and pepper and mix well. Place the chicken thighs back into the pressure cooker in the sauce. Lock the lid into place and bring to pressure. Turn the heat down as low as you can while still maintaining pressure and cook for 15 minutes. Serve with shredded cabbage and avocado.