Kerry Guest Blogs Salsa Chicken

Budget Meal - Salsa Braised Chicken

Meat cooked in salsa is a very delicious thing.  A standard dish in our house growing up was pot roast slow-cooked with salsa in the crock-pot and shredded as a filling for chimichangas.  It is one of my family’s best meals, and it’s still one of my favorites and has become one of my husband’s favorites as well.  But investing in a full day of slow cooking and preparing, and buying a large beef roast have both become luxuries in our household.  We don’t always have the time to think ahead, or the budget for a large piece of beef.  We needed an alternative; an easy family meal that required less prep and less money, but still had all the delicious charms of our old favorite.

The recipe I created is a more refined version, and makes a lovely weeknight meal accompanied by a side of rice (Spanish or Mexican style) and possibly a side of beans (black bean salad would be lovely).  Chicken thighs braise beautifully, and are a standard of budget-friendly, light cooking.  But the charms of my new dish don’t end there.  Most of the cooking time is unattended and there is very little prep.  Also, most of the ingredients are in your pantry right now. 

My husband and toddler loved this dish, as did I.  I might just start cooking all meat in salsa; it is that delicious. I can’t believe I didn’t think of this sooner…

Salsa Braised Chicken

8 skinless bone-in chicken thighs 

(remove skin yourself for best bargain)

2 tsp. canola oil

1 large onion, 

sliced vertically for long strips

½ C. chunky salsa

2 C. chicken broth

1 tsp. cumin

½ tsp. garlic powder

fresh cilantro to taste

1 Tbs. flour dissolved in a 

small amount of cold water 

(you want this to be fluid, not gluey)

Heat oil in a large skillet (with a lid) over medium high heat.  Brown the chicken thighs on both sides, around 6 minutes total.  Remove the chicken thighs and keep warm.  Add the onion to the skillet and cook until it begins to soften (2 or 3 minutes).  Add the broth, salsa, cumin and garlic power to the onions and bring to a simmer.  Return the chicken thighs to the pan (with any juices).  Cover and cook for 35 minutes (no need to lift the lid at all during this time).  Uncover and bring the heat up to medium, letting the juices reduce for 10-15 minutes.  Stir the flour water mix into the simmering skillet and cook, stirring until thickened.  Top with fresh cilantro, if desired, and serve over rice.  Serves 4.