Salsa-Dijon Chicken Stew
- 1 cup salsa
- 1/2 cup dijon mustard
- juice from one lime (about 4 T.)
- 3-4 pounds of chicken, skinless, boneless white or dark, whole pieces or cut up into bites
- butter, unsalted
- 1-2 bags frozen veggies, your choice, optional
- sour cream or yogurt
In a glass dish, combine salsa, mustard, and lime juice, then add chicken and turn to coat. Cover and marinate for 30 minutes or more. (If more, refrigerate.)
In a large skillet (with a lid) or dutch oven (depending on the amount of chicken you have), melt butter over medium heat. Remove the chicken from the marinade, and cook for a few minutes, turning to lightly brown on both sides (this may require 2 batches). Add the rest of the marinade to the pan with the chicken and simmer for at least 10 minutes, until the chicken is cooked through - time may be a little longer if you left the chicken in big pieces. (Marinade needs to simmer that long in order to cook any raw chicken still in it.) If you want to add some veggies, just throw in a bag or two of mixed frozen veggies of your choice at the end and cook until they are heated through.
Serve with sour cream and extra lime if desired.
This makes enough for about 8 people. You can adjust the quantities up or down pretty easily - just keep the ratios of salsa/dijon/lime fairly consistent.