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Isn’t it fun to look through your pantry and consider what might pair well together? I saw this jar, and became immediately inspired. Frontera Pumpkin Chipotle Salsa was a limited edition item, available this fall in my supermarket. I used it for the BE romaine tacos once, and thought it might pair well with chicken.
Any salsa will do, but I had this on hand. The earthy flavor of the tomatillos, the hint of garlic, smoky chipotle flavor, and the velvety smooth texture of the pumpkin made for a great combination.
4 bone in skinless chicken thighs, about 1 1/2 pounds
Sea salt and black pepper
1 tablespoon olive oil
1 medium zucchini, sliced
1 medium yellow squash, sliced
1/2 cup chopped kale
1 medium onion, sliced
1 tablespoon minced garlic
One jar of salsa (any variety will do, just check the label for the values so you are not using one with sugar in the ingredients list)
Season the chicken with salt and pepper.
Brown the chicken in the olive oil, in a non stick skillet, over medium high heat until almost cooked through, 15 to 20 minutes. Remove to a plate.
Saute the zucchini, squash, kale, onion, and garlic in the same pan until soft and slightly brown, 4 to 6 minutes.
Add the chicken back to the pan with all the juices. Add the jar of salsa, bring to a boil, reduce heat, cover and simmer until chicken is cooked, 10 to 15 minutes. Take care to not let the sauce burn
Serve chicken with vegetables and sauce spooned over top. Pairs well with smashed cauliflower.