One-Pot Salsa Chicken

This stovetop recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle, sweet-spicy flavor is a nice surprise.

—Ann R. Sheehy, Lawrence, MA

Prep: 20 min. • Cook: 45 min. • Makes: 6 servings

• 2 Tbsp. canola oil
• 2 lbs. boneless skinless chicken thighs, cut into 1-in. pieces
• 1 tsp. pepper
• ½ tsp. salt
• 2 medium sweet potatoes, peeled and chopped
• 1 jar (16 oz.) medium salsa
• 2 medium nectarines, peeled and chopped
• 2 Tbsp. Tajin seasoning
• 1 cup uncooked instant brown rice
• 1 cup water
• ¼ cup minced fresh parsley
• Minced fresh chives

1. 1. In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return to pot.
2. 2. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes.
3. 3. Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until the sweet potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.

1 ⅔ cups: 432 cal., 16g fat (3g sat. fat), 101mg chol., 1254mg sod., 39g carb. (13g sugars, 4g fiber), 31g pro.

TIP

Tajin seasoning is a blend of lime, chile peppers and sea salt. Look for it in the spice aisle.