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Chevy's Salsa Chicken
5 tomatoes, cored and halved
1 jalapeño, stemmed, seeded and halved (use gloves)
1 yellow onion, peeled and quartered
2 T. olive oil
1 T. minced garlic
2 T. Fuego Spice Mix (see recipe below)
1 3-to-4 lbs. cooked chicken, skinned and meat chopped
1/4 C. chopped cilantro
Preheat broiler. Place tomatoes and jalapeño cut-side down in a baking dish. Cut one of the onion halves in half and add to the baking dish. Roast the vegetables under the broiler 8 to 10 minutes or until they begin to blacken. Remove from the oven and cool. Transfer the vegetables and accompanying liquid to a blender and pulse until thick and chunky.
Dice remaining three-quarters of the onion for a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add spice mix and sauté for 3 to 4 more minutes. Add chicken pieces and sauté until the chicken is heated through, stirring often. Add tomato mixture to the skillet and deglaze, stirring and scraping the bottom of the skillet to loosen any browned bits. Add cilantro. Bring mixture to a simmer. Simmer 10 minutes. Remove from heat and use as a filling in enchiladas or add beans and use as a filling for burritos. Top with cheese, shredded lettuce and guacamole, sour cream or salsa.
Fuego Spice Mix
1/4 C. paprika
2 t. cayenne
2 T. salt
2 t. ground white pepper
2 T. black pepper
2 T. granulated garlic
2 T. chili powder
2 T. oregano
Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months.
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