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Meal : Salsa Chicken 
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Joined: Fri Sep 17, 2004 9:30 am
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Post Meal : Salsa Chicken
• 2 cups diced b&s-less chicken breast (about 1 1/2 breasts)
• 1 Mexibell, chopped coarse
• 2 Anaheim’s, chopped coarse
• 1/4 med yellow onion, chopped coarse
• 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
The cast iron seasoning is probably what makes this worth eating,. 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.

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.

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Sun Aug 26, 2007 7:34 pm
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Post Re: Meal : Salsa Chicken
What the hell is Mexibell?

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Thu Sep 04, 2008 4:04 pm
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