This chicken recipe evolved over the years and has become a family favorite. I love the relatively low effort involved in this tasty and convenient meal, and my husband and daughter always eat to the point of a tummy ache. Even my father in-law likes it! If chipotle doesn’t float your boat, just use a different flavor salsa. It works just as well.
Chipotle Salsa Chicken
1 chicken – skinned and cut into pieces
1 1/2 cups of black and/or green olives – drained and rinsed, of course
1 cup green and/or red peppers diced
1 cup salsa
1 cup tomato sauce
1/2 cup water
1 tbsp Better the Bouillon Chicken or Vegetarian Base (Don’t forget the awesome Giveaway!)
1/2 cup red onion, sliced
salt, pepper, paprika to season the chicken
Heat oven to 365 F. Season and then brown the chicken pieces in some olive oil. Place in an ovenproof dish. Once all chicken pieces are browned, sauté the onions and peppers until the onions are starting to brown. Toss in the salsa, tomato sauce, olives and heat briefly. Pour over the chicken pieces in the ovenproof dish/casserole. Turn to coat the chicken pieces and then pop the whole thing in the oven. Let cook for about 30-40 minutes or until juices run clear. I have even cooked it at 340 F for one-and a half hours, when I didn’t want dinner ready quite so quickly. Just remember to check the moisture level occasionally since you don’t want the chicken to dry out.
Serve over a bed of hot rice along with a few wedges of lime and some fresh cilantro if you like. Goes well with a nice cooling salad and a bottle of red wine or some chilled Margaritas.