I attempted to can some homemade salsa for the first time this year. When all the ingredients were simmering in the pot together, it smelled absolutely delicious. But upon opening up the first jar a couple weeks later, I discovered that the salsa didn’t taste quite as delectable as it had smelled. It tasted like salsa, but it needed a little more sweet and a little more heat, and probably could have used some more cilantro.
But that doesn’t mean all my hard work was for nothing. The salsa may not be quite flavorful enough to eat on it’s own with chips, but it can still be used for cooking.
And that’s what I ended up doing with that first jar of salsa. I had some chicken and a packet of taco seasoning, and I decided it was time to do some experimenting. So I threw together some “salsa chicken” for a quick lunch one day. And it turned out really well!
Ridiculously Easy Salsa Chicken
1 lb. chicken tenderloins
1 packet taco seasoning
1 cup salsa
1 cup chicken broth (or 1 cup prepared bouillon)
1 tbsp. olive oil
Rice (whatever type you prefer)
Shredded cheese (optional topping)
- Place chicken in a bag and pour in the taco seasoning. Shake bag well to evenly coat the chicken in the seasoning.
- Heat oil in pan on medium high heat. Cook chicken 5 minutes on each side.
- Stir salsa and broth together in a bowl and then pour over the chicken.
- Bring to a boil, lower heat and simmer for 30 minutes. Be sure that the chicken has reached a safe temperature before serving. (165 degrees Fahrenheit is the recommended temperature for chicken.)
- While the chicken is simmering, prepare the rice following instructions on the package.
- Serve 2 tenderloins over a scoop of cooked rice, and pour on some extra salsa/broth. Top with shredded cheese if desired. Enjoy!