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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 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. |
