Tuesday, October 28, 2014

Progress Report, and a Recipe...

The scales are down 3 pounds...hooray! Weight or water loss, whatever, I'll take it. As the old comic strip character Cathy used to say "If you lose weight it's fat; if you gain weight, it's water." Makes sense to me.

My blood sugars are also much better already--the highest in almost a week has 120, so that's great. Believe me, there was room for improvement. Before resigning from my job, my A1C was 5.9 (7 and below is normal). When I went back to the doctor a week ago, it was up to 8.9. I blame no one but myself--I let the grieving process of not being able to find and job and the final resignation the I just wasn't healthy enough to work put me into such a tailspin that all I did was eat, sleep and wallow in my depression. I had also gained back the 20 pounds I had lost. But enough of that

Time for a recipe, friends--I made this last night, and while it was not as Paleo as it should have been, the hubby loves rice. I will include Paleo options where I can. Still, it was pretty low carb, delicious and spicy, but not too spicy.

Chicken with Poblano Sauce

6 large chicken thighs, skin removed

1 large onion, quartered

4 cloves of garlic, peeled

5 cups of chicken stock, maybe 6 depending on size of skillet (see note in directions)

2 poblano peppers, skins charred (I placed mine under the oven broiler until the skins blistered and turned a little black), stems and seeds removed (for an even milder spice level, substitute 1 poblano with a green bell pepper)

1 cup cilantro, roughly chopped

2 medium CORN tortillas, lightly toasted to bring out toasted corn flavor (just lightly--you still want them to be soft)

Steamed brown rice or steamed cabbage as accompaniment (use cabbage for more Paleo option)

Crumbled queso fresco to taste (Mexican crumbling cheese), for garnish

Place chicken thighs (thick side down), onion, and garlic in a deep skillet. Add chicken broth, enough to cover the chicken (you may need more than 5 cups). Turn the heat to high and bring to a boil. Turn to medium low and simmer uncovered for one hour, or until chicken is completely cooked and tender

When the chicken is cooked, removed with tongs from skillet, reserving poaching liquid. In a blender or food processor, combine poaching liquid including the onion and garlic, poblano peppers, cilantro, and toasted tortillas torn into pieces. Blend/process on high until thick and smooth.

Pour sauce back into the skillet and bring to a boil. Add chicken pieces back in, coating with sauce. Turn down to a simmer, and let simmer for 5-7 minutes

Serve chicken on bed of brown rice or steamed cabbage topped with sauce and sprinkled with a bit of queso fresco.

I hope you enjoy it, and I'll talk to you soon. Take care!

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