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Salsa-Chutney Chicken

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Betty Crocker Kitchens
Updated May 9, 2005
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Enjoy the simple flavors of chicken and garlic in this salsa-topped dish.

Salsa-Chutney Chicken

  • Prep Time 5 min
  • Total 40 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 tablespoons vegetable oil
  • 3 to 3 pounds cut-up broiler-fryer chicken
  • 1 garlic clove, finely chopped
  • 3/4 cup salsa
  • 1/4 cup sliced green onion (2 to 3 medium)
  • 1 jar (9 ounces) chutney (3/4 cup)

Instructions

  • Step 
    1
    Heat oil in 12-inch skillet or Dutch oven over medium heat.
  • Step 
    2
    Cook chicken in oil about 15 mintues, turning occasionally, until brown on all sides. Remove chicken from skillet using tongs.
  • Step 
    3
    Drain all but 1 teaspoon drippings from skillet. Cook garlic in 1 teaspoon drippings over medium heat about 15 seconds, stirring constantly, until golden. Stir in remaining ingredients. Place chicken pieces, skin sides up, in skillet. Spoon salsa mixture over chicken.
  • Step 
    4
    Cover and cook over low heat about 20 minutes, spooning salsa mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition

335 Calories
18 g Total Fat
27 g Protein
17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
160
Total Fat
18 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
250 mg
Potassium
370 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
27 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Fruit; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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