Salsa Chicken and Potatoes
Yield: 4-6 servings
Cook Time: 1 hour, 10 minutes
Tips: Chicken broth can be purchased at the store or made at home by dissolving 1 chicken bouillon cube in 1 cup of hot water.
Suggestion: Garnish with additional salsa, sour cream, avocado slices and/or chopped fresh cilantro if desired. Delicious served with a salad.
Ingredients
- 2 tablespoons oil
- 2 boneless, skinless chicken breasts or 1 lb. chicken pieces
- 1 lb. potatoes, scrubbed, dried and cut into large chunks (peel potatoes only if you prefer)
- salt and pepper
- 1 1/2 cups prepared chunky salsa (with tomatoes and chiles)
- 1 cup chicken broth
- garnish (optional): additional salsa, sour cream, avocado slices and/or chopped fresh cilantro
Directions
Preheat oven to 375° F.
In a saucepan, combine salsa and broth. Bring to a boil over high heat, then immediately remove from heat and set aside.
Heat oil in a large skillet over medium-high heat. Add chicken
In a saucepan, combine salsa and broth. Bring to a boil over high heat, then immediately remove from heat and set aside.
Heat oil in a large skillet over medium-high heat. Add chicken
and potatoes and season to taste with salt and pepper. Cook, stirring until all sides are browned (about 10 minutes). Pour salsa and broth mixture over chicken and potatoes in skillet and heat for about 1 minute, scraping bottom of skillet to loosen any bits and pieces.
Pour entire mixture into a casserole dish. Cover with aluminum foil (or casserole lid) and bake for 1 hour. Garnish with fresh chopped cilantro, avocado slices and/or sour cream if desired.
Pour entire mixture into a casserole dish. Cover with aluminum foil (or casserole lid) and bake for 1 hour. Garnish with fresh chopped cilantro, avocado slices and/or sour cream if desired.