A Southwestern One Pot Recipe: Roasted Salsa Chicken with Red Beans

This is another one pot meal I am proud of. I love when I come up with something that is enjoyed both by adults and kids. My daughter loved it even though she is not a fan of salsas or any tangy sauces. It started with me having tons of cherry tomatoes in the house. I decided to roast them with an onion and garlic and make a roasted salsa. My husband loves salsa with chips- so I thought we can consume the tomatoes in a tasty way. Once the salsa was made, I realized that it is essentially a sauce, with a lot of flavor- and I can cook with it! So I decided to make a rice dish with chicken and beans. I bought my favorite part of the chicken- thighs- I love cooking with them. They have so much more flavor than chicken breasts and they are a lot more forgiving in terms of cooking. Chicken thighs are perfect for curries, stews or really any dish- you can cook the heck out of them and they still taste delicious.

I sauteed them in some olive oil, salt and pepper. I then added the salsa and sauteed it with the chicken for a few minutes as I wanted the chicken to impart some delicious flavor into the sauce. I then added a can of red kidney beans and basmati rice. The beans added a delicious creaminess to the savory dish. I always cook my rice with chicken broth. I love using it- definitely one of my favorite ingredients to have around all the time. It’s a great way to add extra flavor to rice, sauces or curries. I buy the big case of organic chicken broth boxes from Costco- there are six in one big case and I go through them very quickly- since I use it in almost everything I make. If you are a vegetarian, I would recommend using vegetable broth instead. 

The dish is easy to make since the salsa has all the flavor. You can also buy your favorite salsa from the store and cook this dish- definitely a quick ‘go to’ meal. It doesn’t take very long at all- the key is to have the staples at home- rice, chicken broth and some cans of your favorite beans. 

The dish was a big success. I gave some leftovers to a friend. We ate as a family with a green salad and of course some wine. 

• 1 cup roasted tomato salsa
• 1½ cups basmati rice
• 2 cups chicken broth
• 1 pound skinless boneless chicken thighs
• 1 can 15 oz pinto beans
• Salt
• Pepper
• 2 tablespoons extra virgin olive oil

In a large saucepan, heat the olive oil. Add the chicken thighs and sprinkle with salt and pepper. Brown for 3-4 minutes till brown and change sides and repeat the process. Add the tomato salsa and sauté on medium heat for 5-6 minutes. Add the beans and rice and sauté for a minute. Add the chicken broth and salt to taste. Bring the broth to a boil and lower the heat all the way and cover with lid. Cook for 20 minutes or till done. Check for seasonings.

Roasted Tomato Salsa

• 3 cups cherry tomatoes
• 1 medium onion, chopped roughly
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 lemon, juiced
• 2 teaspoons salt plus more to sprinkle
• 1 teaspoon ancho chili powder
• 1 teaspoon smoked paprika
• ½ cup chopped cilantro

Preheat oven at 400 degrees.

Spread the tomatoes, onion and garlic on a lined cookie sheet. Drizzle olive oil and salt on the vegetables and roast for 30 minutes till the tomatoes begin to burst and the onion and garlic are golden brown. Transfer the mixture to a food processor. Add lime and lemon juice and process till smooth. Add the 2 teaspoons salt, ancho chili powder and paprika. Pulse a few more times ensuring everything is mixed well. Take out in a bowl and check for seasonings. Add the chopped cilantro and serve with chips. Makes a little over 2 cups, enough for the salsa chicken and chips!