Pollo con Salsa:
1 lb. boned and skinned chicken halves
3/4 cup water
1 Tablespoon lemon juice
1/2 cup chopped onion
1 teaspoon minced garlic
1/3 jar Salsa Roja
1/4 cup chopped cilantro leaves
1/3 jar Roasted Tomatillo D.L. Jardine's Salsa
Put chicken, water and lemon juice into a small nonstick skillet. Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink and juices run clear. Strain (reserve broth for another use) and let chicken cool. Dice the chicken. Combine onion, garlic and Salsa Roja in 2-quart saucepan. Cook, stirring often, about 3 minutes, until onion softens. Stir in Roasted Tomatillo Salsa. Do not cover. Cook over medium-low heat about 5 minutes, until tender. Stir in chicken, salt and cilantro. Serve warm or at room temperature.
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