Salsa Chicken Potatoes Recipes

ONE-POT SALSA CHICKEN

Steps:

• In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.

3-INGREDIENT CROCKPOT SALSA CHICKEN STUFFED POTATOES

Steps:

• Add ½ cup salsa to a 6-quart slow cooker.
• Sprinkle the chicken with the salt, then add to the slow cooker, flipping once or twice to coat in salsa. Add the potatoes on top of the chicken in an even layer.
• Cover, then cook on high for 4 hours, or low for 6, until the potatoes and chicken are cooked through.
• Using kitchen tongs, carefully remove the potatoes. Set aside.
• Using two forks, shred the chicken or cut into bite-sized chunks, then stir into the cooking liquid.
• Slice each potato in half, then top with the shredded chicken, remaining salsa, and any other toppings you like.

SALSA CHICKEN POTATO SALAD

Steps:

• Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
• Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
• Cover and refrigerate at least 30 minutes.

MONTEREY CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
• Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
• Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.