3
tablespoons taco seasoning
1
pound boneless skinless chicken breasts, cut into ½-inch cubes
1 to 2
tablespoons canola oil
1 jar
(11 ounces) chunky salsa
½ cup
peach preserves
Hot
cooked rice
Place taco seasoning in a large resealable plastic bag; add
chicken and toss to coat.
 |
| We didn't have baggies that big, so we shook ours up in Tupperware. |
In a large skillet, brown chicken in oil until no longer
pink.
 |
| Ooooooo that smell. |
Combine salsa and preserves; stir into skillet.
 |
| Two substances you never thought would meet, ever. Right? |
Bring to a boil. Reduce
heat; cover and simmer for 2-3 minutes or until heated through.
 |
| Then it gets all purdy. :) |
Serve with rice.
 |
| Rice rice baby. |
My Rating: 4/5 "A really unique, tasty sauce! It's a great balance of hot and cool, and bite-sized chicken pieces are always a plus. We were fans."
Comments
Post a Comment