Chicken with Mango and Peach Salsa

So I am waiting with baited breath for my brother's wife to go into labor already. What's the hold up Apple Jack? I hear that she's not even a wee bit dilated or effaced.

Another Caribbean themed meal tonight. This time with chicken. It's a bit of an experiment since I haven't made it before, but it sounds like a good idea to me.

See, I bought this enormous jug of salsa at Costco over the weekend when we were having people over for appetizers and drinks. It was like $5 for 100 gallons of it. Well, maybe not quite. But since I have tons of it left, I thought I'd try to use it for something besides a corn chip dip.

So here is what I made:


Chicken with Mango and Peach Salsa
1 1/2 cups of mango and peach salsa (Costco sells it, but you can use whatever salsa you have)
2 cloves of garlic
3 tablespoons of olive oil
2 chicken breasts (I'm using boneless, skinless, but I bet it'd be better with bone-in, with skin)
salt and pepper


I took the salsa, garlic and some olive oil and blasted it in the food processor for a few seconds to get it nice and smoothed out and mixed together. Then I seasoned the chicken breasts with some salt and pepper and poured my salsa mixture all over it. It's marinating now. I'm giving it about an hour or so.

I'm going to take the chicken out of the salsa and sear it in a frying pan with just a tiny bit more olive oil. I just want it to get a bit browned on the outside. Then I'll put the chicken in a baking dish and pour the salsa mixture over it and bake it for about 20 minutes at 350 degrees.

I'm serving it with a side of chicken seasoned rice. This is how I make that:

Chicken Seasoned Rice
1 tablespoon butter
1/2 onion, diced
1 cube of chicken bouillon
2 cups water
1 cup of rice

Melt the butter in a small pot on medium to high heat. Add the onion and saute until they are translucent and just starting to brown. Add the chicken bouillon cube and break it up a bit with a wooden spoon. Then add the water and stir until the bouillon cube is dissolved. Bring the mixture to a boil. Add the rice and return it to a boil. Then lower heat to the lowest setting and cook for 15 minutes. Fluff with a fork.

Since this has tomatoes and peaches and mango, I don't think I am going to make another veggie side dish. But, I don't know. Maybe I should. We'll see how Damien reacts.

I hope it's good. I'll give you an update when it's done.