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.
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!
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”.
This delicious recipe brought to you by Sheri Silver