Recipe for Chicken Salsa from the Chicken section.
Chicken Salsa4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunk Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Rice, cooked Skin chicken, then sprinkle with salt and pepper. Set aside. Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breasts aside for 10 minutes at room temperature. Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and re-coat chicken breasts one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan; drain on paper towels. Remove all but 2 tablespoons oil from pan, leaving drippings. Add salsa, water and bouillon cubes. Simmer for about 5 minutes over medium heat. Add chicken to pan; cover. Simmer for about 30 to 35 minutes, adding water and salsa as necessary. Heat beans and rice. Serve Chicken Salsa over a bed of rice and beans. Cover with the sauce from the pan.
We hope you enjoy your freshly made Chicken Salsa. This recipe came from Chicken's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
