Picante de Pollo
Picante de Pollo is a classic Bolivian dish which I ate often while living there. When I saw this recipe I knew I’d have to give it a try. The name is deceiving, this IS NOT a SPICY DISH. It’s savory with a touch of sweet underlying the salsa flavors.
It wasn’t like the Bolivian dish that I knew, but it has become a new favorite of mine. I see HUGE potential here for making it as a taco/burrito filling, making it in the slow cooker and shredding it, or just serve it simply over rice as the recipe calls for.
Picante de Pollo (from Campbell’s Kitchen)
- 4 boneless, skinless chicken breasts
- 1 1/2 c. fresh salsa
- 3 Tbs brown sugar
- 1 Tbs honey dijon mustard
Place trimmed chicken breasts in a baking dish. Mix remaining ingredients together until blended then pour over chicken. Bake at 375 degrees for about 30 minutes or until cooked through. Serve over rice.
Happy Cooking!
February 3rd, 2010 at 9:26 pm
Tried your black bean chili. Fabulous! Saving some for baked potatoes later this week. Cheers!