The flavors of the southwest United States can be summed up with one word — Salsa. Salsa has become the most popular condiment, even surpassing ketchup in popularity. And with good reason. From hot and spicy to mild and fruity, salsa can be eaten with chips, served as a condiment, or incorporated into a recipe. I got the inspiration for this recipe for Southwestern Salsa Chicken from a crockpot cookbook. Since cooking in a solar oven is very similar to cooking in a slow cooker, the recipe needs almost no adjustment. I served my chicken with a simple side salad. Perfect for people watching their weight and their carbs. However, it would be equally great served with the traditional rice and beans; or on top of a pile of long grain rice; or wrapped in a tortilla. Take your pick.
Southwestern Salsa Chicken
- 2 lbs (32 oz) chicken breasts, boneless, skinless, cut into cubes
- 1 cup salsa
- 1 cup diced canned tomatoes
- 2 TB taco seasoning
- 1 TB chili powder (if desired)
- 1 cup onions, diced
- 1/2 cup celery, diced
- 3 TB sour cream, reduced fat
Pre-heat the solar oven while preparing the recipe.
Cut the chicken in to cubes, about 2″ cubes. Cutting the meat into smaller pieces helps the meat cook faster. Place the chicken into a dark pot, suitable for solar cooking. Sprinkle the meat with taco seasoning, chili powder, and other seasonings as desired. Layer the onions and celery. Layer the canned tomatoes (undrained) and the salsa on top. Cover pot with lid and place into the solar oven. My chicken cooked for 2 hours. The chicken is done when it reaches an internal temperature of 165°.
When the chicken is done, shred it withe two forks and stir in the sour cream. Makes 8 1 cup servings.
Other chicken recipes from the solar oven