4-6 chicken breasts, boneless
mexican seasoning or Ortega Taco mix
1 c. flour
salt and pepper
2-24 ounce jars Pace Chunky salsa (mild to hot) depending on your taste
1-1-1/2 c. water
2 chicken bouillon cubes
1 can black beans
rice (cooked)
Skin chicken, salt and pepper. Set aside. Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breast aside for 10 minutes at room temp. Meanwhile heat 1/2 cup vegetable oil in a skillet or fry pan. Toss and recoat chicken breast one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan. Drain on paper towels. Remove all but 2 Tbls. oil from pan, leaving drippings.
Add salsa, water and boillon cubes. Simmer for about 5 minutes on medium. Add chicken to pan. Cover. Simmer for about 30-35 minutes; adding water and salsa as necessary. Heat beans and rice. Serve chicken salsa over a bed of rice and beans. Cover with the sauce from the pan.