living a well tended life... at any age

mother’s little helper

I’m talking about my Dutch oven, you guys.

Oh, and this recipe, too.

Do you ever just want to throw a bunch of ingredients in a pot, stick it in the oven, and two hours later have dinner? But I mean, literally do just that?

I do – all the time.

The thing is, I don’t want it to LOOK like I’ve just thrown a bunch of ingredients in a pot, yadda yadda yadda……..

I still want it all – a nice presentation and great flavors.

Which is why I heart this dish.

At this time of year, I find myself running around even more than usual, with less time (and even less motivation) to cook a proper dinner on a regular basis. I wind up relying on take-out more than I like, so when I’ve had enough of cardboard cartons I turn to this recipe time and time again.

I kid you not – in under 10 minutes you’ve got it assembled, and once you put it in the oven you don’t have to do a thing other than prepare some yellow rice and a vegetable. Your house will smell heavenly and you may even find yourself sitting down and reading the paper having a glass of wine while your oven does all the work.

This is a fave winter meal in our home and I have a feeling it will soon be one of yours too.

chili chicken tacos

Okay – now it’s YOUR turn – what are some of your quick and easy, yet tasty and guest-worthy “little helpers”? Please share them here!

Chili Chicken Tacos
adapted from Martha Stewart Everyday  Food

2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 c. salsa, plus more for serving
1-2 T.  chopped canned chipotle chiles in adobo (I use 1 T.)
1 T. chili powder
salt and pepper
2 c. water
hard corn taco shells
fresh cilantro, shredded cheese, sour cream and lime wedges for serving

Preheat oven to 350 degrees. In a 5-quart Dutch oven*, combine chicken, garlic, salsa, chiles, chili powder, salt and pepper, and water. Cover and bake until chicken is fork-tender, about 2 hours.

Transfer chicken to a serving bowl and shred, using two forks – moisten with cooking juices.** Serve in taco shells, with toppings if desired.

*for a slow cooker version of this recipe, click here.
**this will make for a spicier dish – if you (or some family members) prefer it mild, shred the chicken and pass the juices separately for those who want a “kick”.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2011/12/08/mothers-little-helper/

4 Comments

  1. Britta on December 8, 2011 at 10:21 pm

    I love you for posting something that sounds so do-able. Can’t wait to give it a try!



    • sheri silver on December 8, 2011 at 10:51 pm

      Thanks Britta – let me know how you and your gang like it! 🙂



  2. Aly ~ Cooking In Stilettos on December 8, 2011 at 10:40 pm

    Much like you mentioned, I have seen way too many take out containers recently and need to put the stiletto down and get back to cooking more often. This recipe is PERFECT – quick, flavorful and packs a punch!



    • sheri silver on December 8, 2011 at 10:50 pm

      Thanks so much – I hope you enjoy it! Please feel free to share your favorite here – I’d love to have some more in my “arsenal”!!



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