I have had the most wonderful two weeks away from the office. It’s not that I particularly enjoy being away from the office because I totally and completely love my job, BUT having two weeks off to work on myself is pretty damn special.
So get ready, because I have some exciting stuff coming your way in 2018! Better photography, video content, and (maybe) a podcast are on the docket.
For whatever reason, starting a podcast TERRIFIES me. I have no idea why because it would basically be just me talking to myself about nutrition. Aaaand I already do that. I’d just need to start recording it. I guess I’m unsure of what what would actually be valuable to listeners. I mean, I regularly talk myself through the differences between gluconeogenesis and glycogenolysis. But no one cares about that. And I’m not really a fan of fluffy content. So, I’m torn.
If you’re reading this, you’d likely be a listener of my podcast. Probably because you’re my mom. In the off-chance you’re not my mom, tell me what you’d like to hear about in a health podcast! Maybe it’ll spark an idea for me. Or maybe it’ll solidify my fears. Take a shot.
I also can’t forget to mention the irony of this entire situation. I literally produce podcasts and video content for a living.
ANYWAYS. Let’s move on to this recipe.
I have been super lazy in the kitchen lately. Between the holidays, being sick, and my parents coming into town, I’ve barely cooked in the last few weeks. Most of what I’ve been eating is chili from from freezer stash (which is now completely gone), Potato Leek Soup, salad, and flax bread. These things require almost zero time spent in the kitchen, which is perfect because the only place I want to be is under my heated blanket. And until someone creates a heated body suit I can cook in, I’m sticking with minimal effort recipes.
I’ve made salsa chicken before, but it was fairly mediocre. It was back in my calorie restricting days, so I used chicken breast instead of thighs and the lowest calorie salsa I could find, so it was basically water. Unless you’re grilling your chicken, I truly don’t understand why anyone would buy chicken breast. It has no flavor, basically no nutrients, and even after slow cooking it in salsa, it was dry. And I really don’t understand why you’d search for low-calorie salsa. Salsa is inherently low calorie – so stupid. Super grateful I’m past that stage in my life.
So this time, I swapped the breasts for thighs and used a quality salsa. It’s amazing what some fat and flavor can do for your happiness (and your meal).
A note on buying salsa
Salsa is one of those things that’s really hard to find organic, but it’s important you do so. Tomatoes and peppers regularly make the Environmental Working Group’s Dirty Dozen list and I’d rather not have thiamethoxam with my chicken. Hard pass.
Also, a lot of salsas have citric acid, sugar and vegetable oils in them. I avoid all of these things when possible. Citric acid is often corn derived. The vast majority of corn is GMO and even if it’s not, it’s a common allergen. Sugar needs no explanation. Vegetable oils shouldn’t need an explanation, but they unfortunately do. Vegetable oils are HIGHLY processed with heat and chemicals (literally bleach). This process often leaves the final product damaged and toxic to your body. No thank you.
Here are some organic brands I’ve found that are tasty and won’t break the bank.
Simple Truth Organic Salsa – This is by far the cheapest organic salsa I’ve found and it’s pretty damn good. I’m not a fan of any mild salsa (like what’s the point), but the medium is my favorite. It doesn’t have any junky vegetable oils, sugar, or citric acid in there. They have quite a few other salsas listed on their website, but my Ralph’s doesn’t carry all of them. Or I’m completely oblivious. Definitely possible. You can buy this one at your local Kroger!
Naked Infusions Salsa – This is a local LA company, so I’m obviously biased. It’s always good to support your small local businesses and I’m sure there are similar brands near you! I’ve only tried the signature medium, but based on my experience, I can pretty much guarantee they’re all delicious. They have super interesting flavors like Burnt Sage and Black Silk Espresso. The best thing about this salsa is the texture – the smoothest salsa I’ve ever had! It’s on the pricier side, but it’s SO worth it!
365 by Whole Foods – I haven’t actually tried this one, but I couldn’t go a whole blog post without mentioning Whole Foods, so here’s the Whole Foods store brand that’s organic and has no B.S. in it. Let me know if you try it!
I’m sure there are a million other salsa brands out there, but these are the ones I’ve been able to find regularly and enjoy. I recommend you check out your local Farmer’s Market for organic salsas as well. Organic, fresh, AND local? That’s the trifecta.
I’m finishing up this post under my heated blanket while I warm up the leftovers from this recipe. I made a huge batch because #lazycook and #mealprep. Which by the way, this recipe is perfect for both.
Enjoy!
M
| Prep Time | 1 minute |
| Cook Time | 90 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
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- 2 pounds chicken thighs boneless, skinless
- 1 16 oz jar organic salsa
- 2 jalapeños
Ingredients
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- Place chicken thighs, salsa, and chopped jalapeños in large pot over low heat. Make sure chicken thighs are mostly covered.
- Leave on stovetop at low heat for 90 minutes. Flip over about half way through.
- Grab two forks and pull the chicken thighs apart. They should easily pull apart into thin strips. Mix well with remaining salsa.
- Serve by itself, over cauliflower rice, roasted sweet potato or a Siete Foods grain-free tortilla! Top with cilantro, avocado, a squeeze of lime, and anything else your heart desires!
You could easily make this in the crock pot. Just throw all ingredients in your slow cooker and turn on high for 4 hours.