Friday, May 17, 2013

Salsa Poached Chicken

I was looking for a new chicken dish to go along with the leftover rice, limes, cilantro, etc. I was inspired by the Salsa Poached Chicken recipe from here.

This took about 15 minutes to cook as I had sliced the meat up prior to poaching. I think next time I would use a similar technique... but saute the chicken in the pan with the salsa to see if it still brings all the taste with even less time. But poaching it in the salsa had great flavor for such a short cooking time.

I did add in some lime to the salsa while cooking the chicken to try and help tie the meal together.

I served the chicken with cilantro lime rice, homemade yogurt, and fresh tortillas.


Salsa Poached Chicken
Serves 4-6

4 boneless skinless chicken breasts, sliced
1 cup salsa
1/4 cup chopped onion
Add chopped onions to a pot with a lid with about 1 tbl olive oil until slightly opaque. Add the salsa, chicken breasts, and water to cover the chicken, place lid on pot.  Reduce heat to low and simmer for about 30 min or until chicken is cooked.

Remove chicken from pot and set on a cutting board until cool enough to handle. With two forks, shred the chicken breast and place shredded chicken breast into the pot with the fresh salsa mixture.

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