Chicken picante was one of the first dishes I learned from Vivian while living with her. I am not very sure what type of cuisine this is classified as, my guess is Mexican.
If you know what type of cuisine if this dish please leave a comment below and let me know. Long story short, I like to make this dish when I have a big tub of salsa in my fridge after I am sick of chips. This is a good way to get rid of the salsa before it goes bad.
- 2 cups of fresh salsa
- 1 chicken breast (cubed)
- 1/2 cup of parsley (you could use fresh or dried, I personally prefer fresh parsley but at the moment I only have the dried parsley)
- 3 tbsp of peach preserve
- 4 teaspoon of taco seasoning
- 1 avocado
- Heat oil up in a large frying pan, place all the cubed chicken breast in the frying pan to brown.
- When they are browned, add in the dried parsley and taco seasoning. (If you have fresh parsley, I would put them in last.)
- Add in the fresh salsa and stir in the peach preserve.
- Let the dish simmer on low heat for about 20 minutes.