Main dishes

Nopales Chicken in Green Salsa

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photo by:kraft

Cactus paddle strips add both flavor and crunch to this flavorful chicken dish.

time

prep:

25 min

total:

55 min

servings

total:

12 servings

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What You Need

broiler-fryer chickens (6 lb.), cut up

large cactus paddles (1-1/2 lb.), cut into 3-inch-wide strips

jars (16 oz. each) green salsa

slices OSCAR MAYER Bacon, cooked, coarsely crumbled

1/4

cup chopped fresh cilantro

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT heavy extra-large skillet or Dutch oven on medium heat. Add chicken, in batches; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.

ADD cactus to skillet; cook and stir 3 min. or until crisp-tender. Stir in salsa; bring to boil. Add chicken; simmer on medium-low heat 30 min. or until done (165ºF). Remove from heat; stir in bacon and cilantro.

SERVE topped with sour cream.

Kraft Kitchens Tips

Substitute

Substitute your favorite store-bought or homemade salsa for the green salsa.

Substitute

If fresh cactus paddles are not available, use a drained 30-oz. jar of cactus paddle strips instead, adding the cactus for the last 5 min. of the chicken cooking time.