Serves: 4
Total Calories: 249
In a large heavy skillet, place chicken, onion rings, tomato purée, green chili salsa, green chilies, water, salt, garlic, cumin and pepper. Cover and simmer over low heat for 30 to 45 minutes or until chicken is tender and sauce has thickened.
Add olives and cook until olives are heated.
MW To Microwave: In a 12 x 8 x 2-inch glass baking dish, arrange chicken pieces with the thickest parts to the outside of the dish. Add onion rings, tomato purée, green chili salsa, green chilies, water, salt, garlic, cumin and pepper. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 25 minutes or until chicken loses almost all its pink color, rearranging the pieces after the first 15 minutes. Remove from oven. Add olives, cover with foil and let stand for 5 minutes before serving.
This Pollo Salsa recipe is from the Flavors of America Cookbook. Download this Cookbook today.
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