Salsa-Style Chicken

Posted by ZetaLSU on Jan 03, 2008


  • Juice of 2 limes
  • 2 tbsp. vegetable oil
  • ½ tsp. liquid hot-pepper sauce 
  • 1 can (14 oz.) stewed tomatoes
  • 4-6 chicken breasts  
  • 1 pkg. Yellow rice
  • 1 ¼ cups water   
  • 1 small onion, halved and thinly sliced
  • 1 jalapeno pepper, seeded and diced
  • Optional: replace tomatoes and jalapeno pepper with a can of Rotel tomatoes


Mix onion, juice, oil, sauce, tomatoes, jalapeno and chicken in plastic bag.  Refrigerate 4 hours or overnight.  Heat broiler.  Remove chicken from marinade; reserve marinade.  Place chicken in single layer, skin side up, on broiler rack.  Broil 4 to 6 inches from heat for 15 to 20 minutes, turning once.  Fix rice following package directions.  Transfer marinade to small skillet.  Add water.  Bring to boiling.  Lower heat; simmer 25 to 30 minutes, until chicken is tender.  Serve with rice and chicken.