Chicken With Mexican Salsa

1. 1

   Combine the coriander, cumin and chili powder and sprinkle evenly on the chicken. Set aside.

2. 2

   Roast the garlic in a dry frying pan for approximately 15 minutes or until charred. Remove the outer paper skin.

3. 3

   Combine the tomatoes, jalapenos and garlic in a blender or emulsifier. Set aside.

4. 4

   Heat the oil in a large sauce pan. Sear the chicken, approximately 4 minutes a side. Do it in 2 batches if necessary. Remove the chicken and set aside.

5. 5

   Add the tomato salsa and chicken broth to the pan and bring to a boil. Should only take a minute or so. Add the chicken and cook until done, approximately 12-15 minutes.

6. 6

   Sprinkle the fresh salsa on top. Service with rich and/or black beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.