Monday Mexican Chicken

The Finished Product

When my daughter was little, she was addicted to chicken. And the trick was to create a new, easy and tasty way to have healthy meals ready after working 2 jobs and driving to and from activities.  This recipe uses ingredients most have in their pantry and is created in one pot.

What you need   *this recipe serves 4*

4 boneless, skinless chicken breasts

1 can tomatoes: I use fire roasted diced, but any diced tomato will do

1/2 cup premade salsa: I usually use medium heat, which gives a piquancy without much heat

1/2 cup onion, diced

2 cloves garlic, chopped fine

5 oz of rice: roughly 1 cup of white, or 1 package of saffron

2 cups water

1 tbsp. butter or margarine

Preheat oven to 250°    Into my dutch oven, I put the can of tomatoes, salsa, garlic and onion, and mix well.  Drop in the butter or margarine and stir in the rice or rice mix.  Add in the 2 cups of water, stir well. Salt and pepper the chicken and add to the pot, being sure to submerge it.

Now – you can pop this right into the oven with the lid on, stirring once during the process.  Let it cook for 3 hours or until the rice has absorbed most of the water, and the chicken will be fork tender and shred easily.

Alternative version:

Follow the recipe as above but do not add rice, water or butter to the pot.  Instead, add 1/2 cup of water to the pot and just let the chicken braise for 2 hours.  When it’s done, you shred the chicken and use it as taco or enchilada filling. Rice can be served on the side or not at all.

Use a whole cut chicken (fryer pieces) with the skin removed. I don’t add rice to the pot, but I do use 1 cup of water added to the tomato mixture, expect the cooking time to increase by 30 minutes.

There is nothing simpler and easier than a one pot meal.


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