Salsa Chicken
Fresh, quick and so delicious – you’ll want to double this one – it will go fast!
Salsa Chicken
Simple and so delicious - this one pot meal will become a regular in your kitchen too.
Ingredients
Roasted Tomato Salsa
- 2-4 medium hot peppers jalapeno, serrano or Anaheim
- 6 large cloves garlic skins on
- 1 28 oz can diced tomatoes fire roasted
- 1 medium Onion diced
- 1/2 bunch fresh cilantro
- 2 large limes
- 1 pinch kosher salt
Salsa Chicken
- 4 medium chicken thighs bone-in/skin-on
- 2 cups roasted tomato salsa or your favorite jarred salsa
Instructions
Make the roasted tomato salsa
- Skip this step if you are using jarred salsa
- Chop the onion and run the pieces under cold water for a couple of minutes - this takes the bite out of raw onion
- Heat a cast iron or other sturdy sauté pan until hot and add the whole peppers and garlic cloves. I grew these peppers in my kitchen garden - so fun!
- Toast the peppers and garlic cloves for 10-12 minutes, turning often, until they are charred on all sides
- Place the peppers & garlic cloves into a small bowl and cover with plastic film. Let them steam for about 10 minutes
- Peel the skins off the peppers and garlic as best you can
- Place the skinned peppers and garlic in a blender
- Add the fire roasted diced tomatoes and pulse until blended but chunky
- Add salt and lime juice to taste
- Place the salsa in a bowl or container and add the onions & cilantro to the top
Make the Salsa Chicken
- Sprinkle the chicken thighs with salt and pepper
- Heat the olive oil in a large sauté pan and place the chicken thighs, skin side down
- Sauté the chicken thighs for 5-6 minutes until seared on the bottom
- Turn over the chicken thighs and add the 2 cups of salsa to the pan. Bring to a boil, reduce the heat, cover and simmer until the chicken is cooked through (165 at its thickest point)
- Serve with rice and a salad or your favorite sides and enjoy!
