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Chicken w/ Salsa

Pollo Con Salsa


  • 1 lb. boned and skinned chicken halves
  • 3/4 cup water
  • 1 Tablespoon lemon juice
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3 jar Salsa Roja a la Charra
  • 1/4 cup chopped cilantro leaves
  • 10 finely chopped tomatillos without husks
  • salt to taste


  • Put chicken, water and lemon juice into a small nonstick skillet.
  • Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink and juices run clear.
  • Strain (reserve broth for another use) and let chicken cool.
  • Dice the chicken.
  • Combine onion, garlic and Salsa Roja a la Charra in 2-quart saucepan.
  • Cook, stirring often, about 3 minutes, until onion softens.
  • Stir in tomatillos. Do not cover.
  • Cook over medium-low heat about 5 minutes, until tender.
  • Stir in chicken, salt and cilantro.
  • Serve warm or at room temperature.