My mom used to make Beef Stroganoff with mushrooms, chunks of beef and sour cream, and serve it over white egg noodles. It was divine. I don’t eat much beef these days–and when I do it’s really high quality Grass Fed. So I once modified Mom’s recipe into chicken stroganoff using juicy chicken thighs. Believe it or not, tofu stroganoff makes a great meal as well. And now I’ve changed up the recipe to create something new and gluten-free by adding salsa and a few other things. It’s an easy one pot dish that tastes FANTASTIC.
It’s amazing how little you need to add to salsa to make a great dinner fast. This meal doesn’t really taste like salsa–or Mexican food at all to me. The result was not at all like stroganoff either, though the mushrooms do play a starring role. It is like nothing I’ve ever made before. It sort of reminded me of Thai food. My hubby wished I used only spicy because he wanted more heat. But I thought it was just wonderful. This same recipe simmered alongside with tofu, as my vegetarian nephew is popping over later. I can’t wait to hear what he thinks.
Here’s what you need:
Dash olive oil
1 pack organic chicken thighs
1/2 organic onion chopped rough
1/2 pack or so sliced organic mushrooms
1/2 jar GourGanics Spicy
1/2 jar GourGanics Mild
2 cups of frozen organic brown rice
Large baked organic sweet potato ( I baked my along with my son’s chicken nuggets, but you can microwave it as well.
1 cup water
3 tablespoons Light Organic Sour Cream or vegan replacement
Here’s what to do:
I cut up half an organic onion, added it to the pan with a container of pre sliced mushrooms, and a dash of olive oil. I let them get to know one another, then added a small pack of organic chicken thighs. Once the thighs had a slight sear on one side, I flipped them, added a 1/2 jar spicy salsa and 1 cup water. I let this stew for a while as I logged on my computer, answered the door, took pictures of a back-walk-over for my gymnast daughter, let the dog out….you get the picture.
Then I moseyed by our dinner, added 2 cups of frozen organic brown rice, spooned in a large just-baked organic sweet potato (I used the oven but you can microwave) three tablespoons sour cream and 1/2 jar mild GourGanics.
Serve it like a rice curry, a little stewy. The sweet potatoes and rice give it lots of body. Hope you enjoy this simple one pot meal that tastes way more complicated than it actually is.