Pot-Roasted Southwestern Chicken -- Beginner's Directions
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 roasting chickens or 1 stew hen
- 1⁄2 teaspoon cumin
- 2 garlic cloves, slivered
- 1 (16 ounce) jar medium salsa (can substitute a can of tomatoes with green chilis or you can use mild or hot salsa according to you)
- 3 -4 leaves cilantro, . (optional ( I dislike cilantro myself. But its an important part of the southwestern flavor-set so I)
directions
- Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- Set it into a small roaster or dutch oven that has a secure lid.
- Sprinkle half the cumin and half the garlic slivers over the chicken.
- Put the other half of the seasonings into the cavity.
- Put half the salsa into the cavity and pour half over the chicken.
- Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
- Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.
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Reviews
-
Recently I had the task of cleaning out the kitchen of an elderly relative who passed away. I was able to keep anything I wanted, and donate the rest to charity. One of the things I found, and kept, was a small old-fashioned covered roaster - the perfect size for a chicken. Then it was off to 'zaar to find recipies to put it to use. I'm so glad I found this recipe to use with the little roasting pan. The chicken was nicely flavored, not too spicy, and extremely tender. It made a wonderful Sunday night dinner with Recipe #53451 and a green salad. I look forward to trying your other pot-roasted chicken recipes.
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina