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Salsa Roja Chicken
Salsa Roja Chicken
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Delicious pan-seared chicken with salsa roja, cotija cheese, and cilantro for a quick and flavorful meal.
Ingredients:
  • 1.5 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
  • 0.25 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
  • 0.5 teaspoon ground cumin
  • 0.5 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
Instructions:
  • Lay the chicken breast between 2 sheets of sturdy plastic on a flat surface. Gently pound the chicken with the flat side of a meat mallet until it reaches a 1/2-inch thickness.
  • In a shallow dish, mix together flour, salt, and ground black pepper. Coat chicken evenly in the flour mixture.
  • In a generously oiled large skillet over medium-high heat, cook chicken until both sides are golden brown, about 5-6 minutes per side.
  • Combine diced tomatoes, salsa, chili powder, and cumin in the skillet. Cook for 2 to 3 minutes until flavors meld. Mix in chicken stock and lime juice. Place chicken on a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer for about 1 minute. Pour sauce over chicken on the platter and serve.
  • Sprinkle the remaining 1 ounce of cotija cheese and fresh cilantro over the chicken for a flavorful garnish.

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