Recipe - Salsa Chicken And Potatoes

6 Red bliss potatoes, cut into
6ths
1 tablespoon Oil
1 cup Cooked chicken, cut into
bitesized pieces
One half cup Chicken broth (up to 1)
1/3 cup Hot salsa
1/3 cup Applesauce
1/8 cup Red wine

by Maxine Wolfson

Heat the oil in a large, heavy frying pan. Add the potatoes, and saute on
mediumhigh 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 JEWISHFOOD digest V97 #014, by "Maxine L. Wolfson"
MLW@MATH.AMS.ORG on Tue, 14 Jan 1997.