I tried my homemade salsa that I had canned yesterday and I was tremendously disappointed with it. I used apple cider as the recipe called for and the taste of the vinegar was evident. So there I sat with almost a quart of salsa that I didn't like! Crystal suggested that I make Salsa chicken so I did. It turned out to be pretty good and the kids even ate it. Here is the recipe if you are inclined. I think any type of salsa will work. Keep in mind that my salsa recipe ended up being pretty watery.
1 cup rice
3 chicken breasts
1 quart salsa
1 or 1 1/2 cups water (depending on how watery the salsa is)
Pour rice in bottom of the pan, cover with salsa and water. Bake covered for 1 hour at 350 or until chicken and rice are done.
When it is all done cooking the vegtables from the salsa end up on top of the rice with the baked chicken. The rice takes on the flavor of the Salsa which is a good thing.
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6 comments:
test comment
I think you can boil off some of the vinegar if you wanted to keep it as salsa. You should google food network and see if there is something you could add to cover it
I think that would be good with the canned Chicken they sell at Costco. With a little mozzarella cheese on top.
It sounds good to me ... might add a can of black beans and some frozen or canned corn as well. and i like the addition of cheese.
not much worse than anticipating something yummy from your labors and ending up with vinegar - but i'll betcha there is a good analogy in there you could use in an upcoming talk :-)
I have 5 quarts of it left so I think I will have 5 more servings of Salsa chicken this winter. I have a pressure cooker now so I don't have to use vinegar to get the acid content up in the future. The black beans sound good to me but I might be pushing the issue with the kids!
Dan,
I don't like the taste of vinegar either. I use lemon juice to get my acid levels up there. I like the taste of the lemon juice in there. Other then a test batch with balsamic vinegar that I have not tasted yet, I have always used lemon juice.
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