Salsa Roja Chicken

Savory, spicy, and succulent, this Salsa Roja Chicken is a flavor fiesta in every bite! Tender chicken, vibrant bell peppers, and a hint of smokiness come together in a rich, bold sauce, all wrapped up in a warm flour tortilla with your choice of creamy toppings.

Ready Time

50 mins

Yields

8 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, diced
2 large red bell peppers, diced
1 (14.5 ounce) can diced tomatoes
1 cup salsa
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 small flour tortillas, for serving
Optional toppings: diced avocado, sour cream, shredded cheese, cilantro

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Next, add the diced onion to the skillet and cook until softened, about 5 minutes. Add the diced red bell peppers to the skillet and cook for an additional 2 minutes.

Add the diced tomatoes, salsa, cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet.

Stir to combine. Bring the mixture to a simmer.

Add the browned chicken back to the skillet and stir to coat with the salsa mixture.

Reduce heat to medium-low and let simmer for 10-15 minutes or until the chicken is cooked through. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the Salsa Roja Chicken by placing a portion of the chicken and salsa mixture onto a tortilla.

Add desired toppings such as diced avocado, sour cream, shredded cheese, and cilantro. Serve immediately and enjoy!

Notes

Use fresh and high-quality ingredients for the best flavors. For the chicken, make sure to cut it into uniform pieces so they cook evenly.

Don’t overcrowd the skillet when cooking the chicken, do it in batches if necessary.

Use any leftover salsa for dipping chips or as a topping for tacos or grilled meats. If using cayenne pepper, adjust the amount to your desired level of spiciness.

You can also add other spices or herbs to customize the flavor to your taste.

For the toppings, get creative and use your favorite ingredients. Some other options could be diced tomatoes, shredded lettuce, or pickled onions.

If you want to make it a meal prep option, cook the chicken and salsa mixture, then assemble the Salsa Roja Chicken just before serving.

You can also serve with Mexican street corn, grilled vegetables, or Mexican rice for a more filling meal. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat gently and serve.