Salsa Roja Chicken Recipe

Name: Salsa Roja Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions; 1/4 cup all-purpose flour, or more as needed; 1 pinch salt and ground black pepper to taste; 1 tablespoon olive oil, or as needed; 1 (15 ounce) can diced tomatoes; 1 cup tomato salsa; 1 tablespoon chili powder; 1/2 teaspoon ground cumin; 1/2 cup chicken stock; 2 tablespoons freshly squeezed lime juice; 4 ounces crumbled cotija cheese, divided; 1 (6 inch) corn tortilla, cut into 1/2-inch squares; 1 cup stemmed and chopped fresh cilantro leaves

Servings: persons

1 1/2 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
1/4 cup all-purpose flour, or more as needed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 (15 ounce) can diced tomatoes
1 cup tomato salsa
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 cup chicken stock
2 tablespoons freshly squeezed lime juice
4 ounces crumbled cotija cheese, divided
1 (6 inch) corn tortilla, cut into 1/2-inch squares
1 cup stemmed and chopped fresh cilantro leaves

1
Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
2
Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
3
Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
4
Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
5
Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions, 1/4 cup all-purpose flour, or more as needed, 1 pinch salt and ground black pepper to taste, 1 tablespoon olive oil, or as needed, and more.

Yes, Salsa Roja Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Roja Chicken

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