Name: Salsa Roja Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Skinless, boneless chicken breasts, cut into six 4-ounce portions - 1 ½ pounds; All-purpose flour, or more as needed - ¼ cup; Salt and ground black pepper to taste - 1 pinch; Olive oil, or as needed - 1 tablespoon; Diced tomatoes - 1 (15 ounce) can; Tomato salsa - 1 cup; Chili powder - 1 tablespoon; Ground cumin - ½ teaspoon; Chicken stock - ½ cup; Freshly squeezed lime juice - 2 tablespoons; Crumbled cotija cheese, divided - 4 ounces; Corn tortilla, cut into 1/2-inch squares - 1 (6 inch); Stemmed and chopped fresh cilantro leaves - 1 cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Salsa Roja Chicken

1. Skinless, boneless chicken breasts, cut into six 4-ounce portions - 1 ½ pounds

2. All-purpose flour, or more as needed - ¼ cup

3. Salt and ground black pepper to taste - 1 pinch

4. Olive oil, or as needed - 1 tablespoon

5. Diced tomatoes - 1 (15 ounce) can

6. Tomato salsa - 1 cup

7. Chili powder - 1 tablespoon

8. Ground cumin - ½ teaspoon

9. Chicken stock - ½ cup

10. Freshly squeezed lime juice - 2 tablespoons

11. Crumbled cotija cheese, divided - 4 ounces

12. Corn tortilla, cut into 1/2-inch squares - 1 (6 inch)

13. Stemmed and chopped fresh cilantro leaves - 1 cup

How to cook deliciously - Salsa Roja Chicken

1. Stage

Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.

2. Stage

Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.

3. Stage

Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.

4. Stage

Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.

5. Stage

Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.