One-Pot Salsa Chicken

Name: One-Pot Salsa Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 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

TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD: 6 servings.

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

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

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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