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One-Pot Salsa Chicken

1 review
Total Time
Prep: 20 min. Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Ann Sheehy

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle sweet-spicy flavor is a nice surprise. —Ann Sheehy, Lawrence, Massachusetts

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Test Kitchen tip
  • Tajin seasoning is a unique blend of lime, chile peppers and sea salt. Look for it in the spice aisle.
    • Test Kitchen Approved

    One-Pot Salsa Chicken

    Contest Winner
    1 review
    Prep Time 20 min
    Cook Time 45 min
    Yield 6 servings

    Ingredients

    • 2 tablespoons canola oil
    • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 1 teaspoon pepper
    • 1/2 teaspoon salt
    • 2 medium sweet potatoes, peeled and chopped
    • 1 jar (16 ounces) medium salsa
    • 2 medium nectarines, peeled and cubed
    • 2 tablespoons Tajin seasoning
    • 1 cup uncooked instant brown rice
    • 1 cup water
    • 1/4 cup minced fresh parsley
    • Minced fresh chives
    Text Ingredients

    Directions

    1. 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.
    2. 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.

    Nutrition Facts

    1-2/3 cups: 432 calories, 16g fat (3g saturated fat), 101mg cholesterol, 1254mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 31g protein.

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