A Winner Indeed

     

I was skeptical when a friend gave me a recipe for Salsa Couscous Chicken, the million dollar Pillsbury Bake-Off Winner.  From 1998.  The clincher to the recipe is a jar of Old El Paso Salsa.  I’m sure that at the time it was culinary genius, a shortcut unheard of since Campbell’s Cream of Mushroom Soup.  But in this day and age of Rachael Ray and Real Simple, this little trick is old hat.  Needless to say, these shortly stewed skinless, boneless chicken thighs (another recent innovation) with raisins and almonds were really good and really quick.  Reminiscent of a tagine that I like to make, I added 1/2 can of garbanzo beans to the Mexican mix made Morrocan by cinnamon and cumin.  In regards to the name brand salsa, the cheaper the better, as any subtlety of a fancy salsa will be lost when cooked down to a stew.  It won me over.

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