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Two Recipes in One

Published : 01/06/2016 11:59:23
Categories : Chicken , Entree

Two Recipes in One

Is preparing more sustainable meals a goal of yours for the new year? What about not wasting food? Two of our recipes work wonderfully together to use as much of a rotisserie chicken as possible. You can find these recipes in our 'Salsa' Cookbook for only $4.50!

Border Rotisserie Chicken Leg Quarters

Serves 4

1 tablespoon vegetable oil
1 small onion, chopped (1 cup)
4 cloves garlic, chopped (4 teaspoons chopped garlic from a jar)
3/4 cup Cajun or other spicy sausage, chopped
14 1/2 ounce can diced tomatoes with green chiles
3 teaspoons Olde Westport Border Bandito's Salsa Spice Blend
2.25 ounce can sliced ripe olives, drained
4 rotisserie chicken leg quarters (you will use the breast from the same rotisserie chicken in our next recipe!)

Heat oil in large skillet over medium-high heat. Add onions and garlic, cook until tender. Stir in sausage, cook for 3 minutes. Stir in tomatoes with green chiles, Olde Westport Border Bandito's Salsa Spice Blend and olives. Arrange chicken in a 9x13 inch baking dish, spoon sauce over top, cover with foil, bake in a 350-degree oven for 30 minutes. Place chicken on serving plate and spoon sauce over top.

Baked Chicken Amarillo

Serves 4

4 chicken breast halves from 2 purchased rotisserie chickens (use chicken pieces left over from recipe above)
14 1/2 ounce can diced tomatoes with green chiles
10 3/4 ounce can 98% fat-free cream of chicken soup
4 ounce can diced mild green chiles (1/2 cup)
1/2 cup sour cream
4 teaspoons  Olde Westport Border Bandito's Salsa Spice Blend

Arrange chicken pieces in a 9x13 inch baking dish. Combine remaining ingredients in a medium bowl. Pour tomato mixture over chicken, bake in a 350-degree oven for 30 minutes or just until heated through. Enjoy!

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