Picante de Pollo is a classic Bolivian dish which I ate often while living there. When I saw this recipe I knew I’d have to give it a try. The name is deceiving, this IS NOT a SPICY DISH. It’s savory with a touch of sweet underlying the salsa flavors.
It wasn’t like the Bolivian dish that I knew, but it has become a new favorite of mine. I see HUGE potential here for making it as a taco/burrito filling, making it in the slow cooker and shredding it, or just serve it simply over rice as the recipe calls for.
Picante de Pollo (from Campbell’s Kitchen)
- 4 boneless, skinless chicken breasts
- 1 1/2 c. fresh salsa
- 3 Tbs brown sugar
- 1 Tbs honey dijon mustard
Place trimmed chicken breasts in a baking dish. Mix remaining ingredients together until blended then pour over chicken. Bake at 375 degrees for about 30 minutes or until cooked through. Serve over rice.
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