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Full Online Book HomeLearning KitchenMexican And Hispanic - Martha Stewarts Chicken Cataplana
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Mexican And Hispanic - Martha Stewarts Chicken Cataplana Post by :mastrlynx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2213

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Mexican And Hispanic - Martha Stewarts Chicken Cataplana

2 tbsp. olive oil
1 1/2 cups Newman's Own Bandito Salsa®, or your favorite
2 medium potatoes, peeled/thinly sliced
1 cup Frontera Roasted Poblano-Tomato Sauce, optional
6 large cloves garlic, peeled
2 whole skinless boneless chicken breasts, halved
1 medium onion, thinly sliced
1 tsp. dried oregano
salt and freshly ground black pepper, to taste


Place oil in bottom of crockpot and swirl it around a bit. Add half of salsa, half of poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on high for 1 hour.

Add chicken and top with remaining salsa and poblano sauce. Sprinkle oregano and salt and pepper. Cover and cook on high for 3 hours.

Serve with some warm bread.

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