This is an easy and inexpensive dish. It takes a little longer than most of my dishes (my goal is 15 minutes and this takes 30), but you can shave some time off if you cut the potatoes extra, super thin. I also use a bag of precooked, diced chicken from my freezer. This is the biggest time saving tip I have. Cook a whole chicken or a family size package of chicken leg quarters and then pull the meat off the bones and divide it into zip top bags (I usually put just under a pound in each bag), then use the bones for making stock.
Potato Salsa Chicken
2-3 T oil
4 potatoes, washed but not peeled, thinly sliced1 small onion, thinly sliced
salt and pepper to taste
1 cup salsa
3/4 - 1 lb cooked chicken
1 cup water
sour cream, optional
Put oil in skillet (cast iron works best) over medium to medium-high heat. Add potatoes, onions, and salt and pepper. Let cook about 5 minutes, scrape potatoes from bottom and stir. Cook another 5 minutes. Add salsa, chicken, and water. Cover and cook about another 10 minutes, stirring once or twice. Uncover and cook another 2-3 minutes until most of the water is absorbed or evaporated. Serve with sour cream, cheese, and chives if desired. Makes 4-6 servings.
potatoes - 5 lb bag (about 12 potatoes) $2.30, so 4 potatoes = $.77
onions - 2 pound bag (about 10 onions) $1.00 so 1 onion = $.10
salsa - 16 oz jar $2.79 so 1 cup = $1.60
chicken - whole 5-6 pound chicken (precooked weight) $5.00 (I divide it into 4 ziplock bags, like shown) so $1.25
TOTAL COST - $3.72 or about $.74 per serving