Thursday, October 9, 2008
Aunt Karen's Santa Fe Chicken
4 potatoes, peeled and diced
Lawry's Seasoning Salt (optional)
2 tbsp. olive oil
1 lb of chicken, thawed and diced
16 oz. of salsa ("heat" is up to your discretion; take advantage of Publix's B1G1)
15 oz. of canned kernel corn
1. Preheat your oven to 400 degrees. (You could also just mic the diced potatoes for about 10 minutes. That's the way my Aunt Karen instructed me to do it. She is a working woman with 3 girls and very busy. She knows how important time is.)
2. Spray a baking sheet with non-stick cooking spray. Then spread out the potatoes into a single layer and give 'em a healthy coat of seasoning. I like to use Lawry's Seasoning Salt. You could also use garlic salt. Or you could use the always dependable salt and pepper.
3. Place potatoes in oven for 30-35, or until just golden and easily forked.
4. About 15 minutes before the potatoes are done, heat olive oil in large skillet.
5. Coat skillet with olive oil and toss in chicken.
6. Once chicken is cooked through, add salsa and corn. I usually only use one jar of salsa. However, if you like your food very saucey/wet, add more.
7. Once all of these elements are evenly heated, add finished potatoes.
8. This is your chance to add any other seasoning or elements you desire before serving.
9. The very last thing I do once I have dished out the servings is add shredded cheese on top. If you can live without the extra calories, omit the cheese.
If you want it to be a truly well rounded meal, add a healthy sized salad. Enjoy!