1 (4 pound) whole chicken, cut into pieces
1 (4 ounce) can tomato puree
4 skinless, boneless chicken breast halves
1 (3 ounce) can chopped green chile peppers
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green bell pepper
1/2 cup chopped fresh onion
1/2 cup chopped green bell pepper
Place chicken pieces in a single layer in a microwave safe dish. Microwave on high for 20 to 30 minutes or until internal fat is cooked out.
Remove chicken pieces from dish and lay them on a large sheet of aluminum foil. Cover and microwave at 1 to 2 minutes per side, or until chicken is chicken.
Microwave chicken uncovered in microwave for 10 minutes, stirring occasionally. Let chicken rest 10 minutes before removing foil from pan. Rinse and pat dry with paper towels.
Place chicken pieces in a large bowl, season with salt and pepper. Add canned salsa, corn salsa, onion, green bell pepper and cilantro. Microwave over high power for about 30 minutes.
Heat 1 tablespoon of your favorite vegetable oil in a small skillet over medium heat. Stir in chicken pieces and add salt and pepper. Continue stirring until chicken is cooked through.