Along with
Chalupa (aka, Pig-N-Pintos), this
Three Ingredient Salsa Chicken has quickly become a favorite freezer staple for my lunches. My
♥electronic pressure cooker
♥ has this flavorful meal on the table with only 15 minutes of cooking time for thawed chicken or 22 minutes for a frozen breast. Either way, it's around a 30 minute meal. I make a small three serving batch, you can easily increase the amounts for a crowd.
The size of chicken breasts varies greatly, if they are huge I use 1/2 of a breast for a cup of salsa. If your crowd likes more meat, use the whole breast, you can always add more salsa when it's done cooking if needed. I buy the 8oz jar of Pace Picante Sauce at Dollar Tree, that makes this a really easy meal with two more servings for the freezer. This is also a great use for leftover salsa.
Three Ingredient Salsa Chicken and Black Beans
One small (or half of a large) boneless skinless chicken breast
1 C salsa of your choice
about 1/8 C water
15 oz can black beans, drained and rinsed
Tortillas or rice for serving
- Pressure Cooker Method: Add chicken, salsa and water to pressure cooker. Cook on high for 15 minutes for thawed, 22 minutes for frozen chicken. Use manual release method. Shred chicken, add it and the black beans back into the pot. Heat through and serve with tortillas or over rice.
- Stove Top Method: Gently poach chicken in salsa and water in small covered pan until you can shred it. Adding more water if needed. Shred chicken, mix it and the black beans back into the pot. Heat through and serve with tortillas or over rice.
Eat well and have a happy day:@)
