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.
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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.
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!
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