Chickeninsalsa Recipes

SALSA CHICKEN

Steps:

• In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish.
• Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
• Top with sour cream if desired, and serve.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

IMPOSSIBLY EASY SALSA CHICKEN BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
• In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
• Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
• Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.

CHICKEN IN SALSA

Steps:

• Remove the skin from the chicken pieces. If you leave it on it will NOT crisp but rather will become unpleasantly soggy -- even downright rubbery.
• Arrange chicken pieces on a baking sheet.
• Top each piece with a tbs of your favorite salsa. I prefer the Pace brand and usually use medium heat.
• Bake at 350 about 45-60 minute or until chicken is tender.
• Top each piece with shredded cheese.
• Return to oven for about 5-10 minutes or until cheese is bubbly and browning.
• I like to serve these with either white rice or cornbread and a green salad.

MARINATED CHICKEN WITH SALSA

Steps:

• Remove all fat from the chicken breast halves and pound them slightly. In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat the chicken with this mixture, and transfer it to a zippered plastic bags. Press out all the air and refrigerate until ready to grill. Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest. Peel away the skin and white pith from the oranges. Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest. Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice. Season with salt to taste and a pinch of dried red pepper flakes, if you wish. When ready to eat, lightly oil a grill or broiler pan. Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side. Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

CHICKEN INASAL

Steps:

• Score the legs of the poussins and remove the wishbones. Make the marinade by combining all the ingredients in a bowl, add the poussin, cover and chill. Leave to marinate for at least 4 hrs.
• To make the basting butter, mix the garlic with the softened butter. Add the lemon juice, soft dark brown sugar and achuete oil for colour. Mix well.
• Heat the oven to 190C/170C fan/gas 5 and heat a griddle pan over a medium high heat. Remove the chicken from the marinade and pat dry. Season and coat with the achuete oil. Put upside-down on the griddle for 5 mins until the skin is crisp and golden, then flip over and transfer to the oven for 20-30 mins until cooked, checking and basting occasionally with butter. Leave to rest for 5-10 mins before serving.
• While the poussins are grilling, make the sinamak by mixing all the ingredients together in a bowl. Set aside.
• Cut the banana leaf into two 25 x 12cm rectangles using scissors. Run them under water, then toast in a dry pan, lightly blow torch or grill until toasted (this releases the natural oils and makes the leaf shiny). To serve, put the toasted banana leaf on a plate, top with a poussin, a spoonful of the atchara, a sprinkling of spring onions and serve the sauces and sinamak alongside.