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.
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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