Roasted Salsa Chicken

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Fresh ingredients are key to any amazing dish. If I can incorporate vegetables that my husband doesn’t like, without him knowing, it’s a spectacular meal. He isn’t fond of raw tomatoes, so I thought why not roast them for the salsa. It turned out so delicious that it turned onto a snack for a few days after. This salsa chicken recipe is easy to prepare and you can also use it for entertaining larger groups. Let’s take a look!

Roasted Salsa Chicken

4 servings

 

Roasted Salsa

  • 3 Roma tomatoes (halved & roasted)
  • 1 Roma tomato (chopped; set aside)
  • 1 Large jalapeño (halved & roasted)
  • 1 tbsp EVOO
  • 1 Small red onion (chopped)
  • 2 Garlic cloves (chopped)
  • 3 Mini sweet peppers (chopped)
  • 4 tbsp Fresh lime juice
  • 1 tbsp Fresh parsley or cilantro (your choice)
  • S & P to taste

Chicken

  • 4 Large chicken thighs (with skin and not deboned)
  • 1 cup AP flour
  • 2 tbsp Cornstarch
  • 1 tsp S & P
  • 1 tsp Garlic powder
  • 3 tsp Olive oil
  • 1 cup mozzarella cheese
  • 1/2 tsp Fresh parsley (chopped)
  • Spanish rice and refried beans (optional and prepared)

 

Line a baking sheet with foil and preheat the oven to 375°. Put the tomatoes and jalapeno in a bowl. Add in the EVOO and salt and pepper. Toss and place on the sheet pan. The insides should face up. Bake for 15-20 minutes. Remove the pan from the oven and cool for 5 minutes.

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Once the tomatoes have cooled enough to touch, remove the skins. They should just peel off the tomatoes easily. Put all the salsa ingredients in a food processor or blender and mix until your desired thickness. Poor into a bowl, cover and refrigerate until use.

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Next, add the olive oil to a large non stick skillet or cast iron and heat on medium high. In a zip lock bag, add the flour, cornstarch, and spices. Add the chicken, one by one into the bag to coat with the flour mix. With tongs, move the chicken from the bag to the skillet and place the chicken fat side down. Brown both sides for several minutes to form a crust. Place the chicken in a large, deep baking pan.

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Put a teaspoon of salsa on each chicken thigh and place in the oven for 20 minutes. Remove and add mozzarella cheese to each chicken high and bake for 5 more minutes. Remove the pan from the oven and place the salsa chicken on a bed of rice and serve with cheesy refried beans. Sprinkle fresh parsley on top  As always, enjoy!

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