Salsa Chicken & Potatoes Dutch Oven Recipe

Salsa Chicken & Potatoes Dutch Oven Recipe

• Chicken Thigh’s or Breasts, you can leave them whole or cut them up. You can marinate this over night or not.
• 1 or 2 Cups Salsa, your favorite
• 1 or 2 cans Mushrooms
• 1 or 2 Onions, sliced
• 6 to 18 Potatoes, sliced – or you can use small Red Potatoes whole!!!
• Salt & Pepper, to taste

Directions: You can use a 12″ regular or 12″ Deep Dutch Oven or a 14″ Deep Dutch Oven. You will need enough chicken to fit in the bottom of the one you are using. Warm and oil your dutch oven. Place the chicken in the bottom. Next take your salsa and pour over the top of that. Just enough to just about cover the chicken. Next put the Mushrooms on top of the chicken, now the sliced onion on top of everything in your dutch oven. Take the sliced potatoes and put on top of the onions. Just fill the dutch oven till you have about 1/2 inch from the top of the dutch oven. Put the Salt and Pepper on the potatoes, you can do that every so often so that they get salt & pepper on all of them if you like. Put the lid on and cook. It takes about 1 hour or so to cook. When you smell it or see steam coming out from under the lid you know it is done. When you serve this you take off the Potato layer and put in a bowl. Then you can take the chicken out and add your potatoes to your plate. It seems to be easier that way so you get a whole piece of chicken per person along with some salsa. However, you can serve it how you like too!! Serves: as many as how many pieces of chicken you use!! We used Log Cabin Seasoning on top of our potatoes.

Salsa Chicken & Potatoes Dutch Oven Recipe