Salsa Chicken – a Family Original Recipe

by Jenn on September 27, 2009

in Diabetic Friendly,Gluten Free,Meats


If you search for “salsa chicken” on the internet, there are hundreds of various recipes around – but by far the best is what I am going to show today, my family’s original recipe for salsa chicken.  This recipe developed from my dad experimenting in the kitchen, and over the years it has evolved into a regular family favorite.  In fact, when my husband first met my parents, this is the dish they made for him.  How could anyone not feel like an already accepted member of the family after being served a fantastically delicious dinner?  Needless to say, my husband has a great relationship with my family.  We just had this again this past week, though honestly I could eat salsa chicken every week and not tire of it.


I just love all of the color and variety of flavors in this that just come together so perfectly.  This dish is a bit unique from other salsa chicken recipes, in that it is topped with avocado and fresh mozzarella cheese.  Yes, there is mozzarella in this “Mexican” style dish.  And you know what?  It goes wonderfully.  The “salsa” part of the salsa chicken also has lots of fresh veggies and black beans as well, which really add to the flavor.  Served over some seasoned rice, this dish is a burst of flavor that will dance in your mouth!

Note – this recipe is in its original form, so it is sized to serve at least 8 meals.  Trust me, you will want to make a large portion of this recipe, it makes for fantastic leftovers!


canola oil
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1.5 lb. chicken breast, cut into bite sized pieces
LOTS of cumin (at least 2 tbs.)
1 small can tomato paste
16-24 oz. your favorite savory salsa
1 can black beans, drained/rinsed
1 tomato, chopped
1 avocado, chopped
juice of one lime
1 cup cubed fresh mozzarella
Spanish rice, prepared (*omit to be diabetic friendly)
cilantro for garnish
sour cream if desired

1. Heat a large pan, and lightly sweat the onions, bell peppers, and garlic in the oil for a few minutes until they start to soften.
2. Add chicken, and pepper and cumin.  Cook uncovered until the chicken is thoroughly cooked and most of the liquid has evaporated away.
3. Add tomato paste, salsa, beans, simmer for 5-10 minutes.
4.  To serve – Serve salsa chicken over Spanish rice, and top with chopped tomato, avocado, and mozzarella cheese.  Spritz w/ lime juice, and add any desired garnish.  Enjoy!



Erin September 27, 2009 at 7:59 pm

This looks so good! I am definitely going to try it soon!

Merkel October 6, 2009 at 11:17 pm

Holy crap, this makes a lot of food. I’m glad I cut it in half cause I almost didn’t have a big enough pan the way it was.

Chaya October 18, 2009 at 11:30 am

I love that you got your veggies in. What a family friendly recipe, this is.

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