| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 3 | Servings | |
INGREDIENTS
| 6 | Red bliss potatoes, cut into 6ths | |
| 1 | tb | Oil |
| 1 | c | Cooked chicken, cut into bite-sized pieces |
| 1/2 | c | Chicken broth (up to 1) |
| 1/3 | c | Hot salsa |
| 1/3 | c | Applesauce |
| 1/8 | c | Red wine |
INSTRUCTIONS
by Maxine Wolfson Heat the oil in a large, heavy frying pan. Add the potatoes, and saute on medium-high heat until they start to brown, about 10 minutes. Keep them moving, or they will stick to the pan. Add the chicken broth, and then the chicken. Stir gently until liquid starts to bubble. Add salsa, applesauce, and wine. Bring to a boil, then reduce heat to a simmer. Cover, but leave room for the steam to escape. Cook about 15 to 20 minutes longer, stirring occasionally, until sauce is reduced and potatoes are soft. Serve with salad. Posted to JEWISH-FOOD digest V97 #014, by "Maxine L. Wolfson" <MLW@MATH.AMS.ORG> on Tue, 14 Jan 1997.
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