Recipe

Pot-roasted Southwestern Chicken -- Beginner's Directions Recipe

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Ingredients

2 garlic cloves, slivered .
1/2 tsp cumin .
1 (16 oz) jar medium salsa (can substitute a can of tomatoes with green chilis or you can use mild or hot salsa according to you) .
1 roasting chicken or stew hen .
3-4 leaves cilantro, . (optional ( I dislike cilantro myself. But its an important part of the southwestern flavor-set so I)

Directions

Step #1 Unpackage & prep a roasting chicken or stew hen (take off the plastic, remove the giblets & neck from inside (save for stock), look over the skin & pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
Step #2 Set it into a small roaster or dutch oven that has a secure lid.
Step #3 Sprinkle top half the cumin & half the garlic slivers over the chicken.
Step #4 Put the other half of the seasonings into the cavity.
Step #5 Put half the salsa into the cavity & pour half over the chicken.
Step #6 Cover up & roast at 300F for 2-3 hrs or at 250 for 3 hrs.
Step #7 You can remove the lid for the last half hr or so to get better browning.
Step #8 The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
Step #9 Suggestion -- serve over rice.
Step #10 Pass shredded cheddar or jack cheese at the table.
Step #11 Cornbread is a good too.
Step #12 Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up & not be overwhelmed).
Step #13 Refried beans would be authentic -- my family doesn't like them much but yours might.
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