Yield: Yields 3 quarts broth
Servings: 4 to 6
Aside from the tender chicken, this rustic, one-pot meal is full of aromatic vegetables that cook alongside the bird. Feel free to add more or less of any one or swap in another hearty vegetable.
Make Ahead Tips
The salsa can be made up to 5 days ahead. Cover and refrigerate, then let sit at room temperature for 30 minutes before serving.
The leftover broth can be refrigerated for up to 5 days or frozen for up to 3 months.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this and it was SOOO satisfying. The chicken was tender and juicy, it was falling off the bone. I really loved the flavor. I reserved the broth and made soup with it. We had leftover chicken, so we made delicious sandwiches the next day. Definitely recommend this recipe!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?