Heat Scale 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10
- Tomatoes, Peaches, Apricots, Fire Roasted Green Chilies (green chilies, water, salt, citric acid, & calcium chloride), Onions, Water, Apple Cider Vinegar, lime, Organic Blue Agave Nectar, Cumin, New Mexico Red Chili Powder, Garlic, Crushed Red Pepper, Fresh Basil, Sicilian Sea Salt
Southwest Peach Salsa Chicken
1 cup chicken broth
1/2 cup uncooked long grain rice
2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 jar of Peach Apricot Salsa by Casa De Jorge Salsa Company
- In a small saucepan, bring broth, rice, and 1/4 cup peach apricot salsa to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered until liquid is absorbed and rice is tender, 15-18 minutes.
- Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining Peach Apricot salsa; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.