• 2 cups diced boneles-skinless chicken breast (about 1 1/2 breasts)
• 1 Mexibell or plain green pepper, coarsely chopped
• 2 Anaheim chiles, coarsely chopped
• 1/4 med yellow onion, coarsely chopped
• 1 Tbsp minced garlic
• 1 Tbsp olive oil
• 1/4 cup cheap white wine
• pinch of oregano
• 1 cup leftover salsa cruda
• 1 cast iron skillet

Comments... recipe that I created today, that I expected to be edible, but turned out to be delicious. Even a blind dog finds a bone now and then.

The cast iron seasoning is probably what makes this worth eating, but you can try a non-stick (AYOR). Leftover salsa, although it appears to be an oxymoron, can happen IF you run out of chips, like I did. Any fresh salsa will do. I used some that was heavy with soap (that's c-h for cilantro if you missed the last 1000 messages debating allergies!)

Directions:
Heat the skillet. Cut the chicken into 1/2" cubes, add the oil and immediately add the chicken. Turn until starting to brown. Add onion, chopped peppers and garlic. Also add oregano. Sauté for 1 to 2 minutes. Add wine. Let reduce completely, stirring frequently. This is what helps pull the flavor of the skillet into the chicken. Add the salsa and stir. When salsa starts to simmer, you're done. The object isn't to cook the salsa, just warm it. You don't want to lose the 'cruda' character.

Serve over a bed of white rice.

Back to the Index!
Ya'll come back now!