Salsa Chicken Potatoes Food

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

Steps:

• Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
• Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
• Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
• Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Steps:

• Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
• Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
• Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
• Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish.
• Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
• Top with sour cream if desired, and serve.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

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.

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.

FOIL-PACK TACO CHICKEN

Steps:

• Heat oven to 400°F.
• Sprinkle chicken with taco seasoning mix. Place potatoes on centers of 4 large sheets heavy-duty foil sprayed with cooking spray; top with chicken, cheese and salsa.
• Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets. Serve chicken topped with sour cream.

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE

Steps:

• Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
• Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
• Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
• Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
• Do Ahead
• Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.