Molcajete Chicken Stew

This one-pan dish uses the salsa as a cooking base to infuse the chicken with tons of flavor!

Ingredients:

  • 2 chicken breasts (boneless, skinless)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 bell pepper, sliced

  • 1 cup Jaffa Salads Molcajete Salsa

  • 1/2 cup chicken broth

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1 cup cooked rice (optional, for serving)

  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Season the chicken breasts with salt, pepper, cumin, and smoked paprika.

  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside.

  3. Sauté the Veggies: In the same skillet, add diced onion, bell pepper, and garlic. Sauté for 2-3 minutes until softened.

  4. Add the Salsa: Pour in the Jaffa Salad Molcajete Salsa and chicken broth, stirring to combine. Let it simmer for 3-4 minutes to allow the flavors to blend.

  5. Simmer the Chicken: Return the chicken breasts to the skillet, spooning the salsa mixture over them. Cover the skillet and let it simmer for an additional 10-15 minutes allowing the chicken to absorb the flavors and the stew to reduce.

  6. Shred the Chicken: Remove the chicken, shred and incorporate into the stew.

  7. Serve: Serve the stew over rice, and garnish with fresh cilantro and lime.

Rob Mor