I am a woman battling the kitchen.
At least it feels that way. Bring on 5 PM. Five hungry and restless little boys running around the circular track that is our kitchen/playroom/livingroom. Two 125 pounds Newfoundland laying strategic wherever is right-in-the-way. Daddy due home not a moment to soon. And me, staring at some thawed chicken breast with no idea what to make of them.
That is where I made up this Salsa Chicken recipe. And in the spirit of our Woman Vs. Kitchen recipes, it is fast, it is simple and it has a very low dirty dish count. 🙂 It has become a regular guest at our dinner table, and an entree that even Daddy will offer to make!
Chicken Breast (1 breast per big person, 1/2 breast per little person)
1 Jar of Your Favorite Salsa
Quick Cooking Rice
Shredded Mexican/Cheddar/Monteray Jack/Whatever-You-Got Cheese
1) Cubed chicken breast into 1 inch pieces. Brown in small amount of oil in skillet. Cook completely. During this time, start some water to boil for the rice, following the instructions on the box.
2) Pour enough salsa over the chicken breast to just cover meat. Lower heat to a simmer and let it hang out on the stove while you finish the rice, set the table, shoo the kids out of the kitchen and corral the dogs out to the backyard.
3) Serve the chicken over the rice and sprinkle with cheese.
Kids love it.
Dad loves it.
Therefore, Mom loves it.
Dirty dish count…1 skillet, 1 small sauce pan, cutting board, knife, and a fork for rice fluffing.
One time I threw in some leftover corn. Yummy. And upped the veggie count.
Plus, any leftover chicken makes some FANTASTIC quesadillas for lunch the next day!
© 2013 – 2014, Danielle. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.