Cowboy Chicken

Whole Chicken and Salsa Southwestern Style

chicken with salsa and rice
Inspired by Brokeback Mountain (2005)

Brokeback Mountain is a memorable movie in many different ways. One of my favorite scenes is when Ennis’s ex-wife finally confronts him at Thanksgiving about Jack Twist. Ennis’s emotions are a volcano that just explodes. He could never handle his own feelings, and no way was he going to deal with Alma’s. Lots of real history and pain with this couple.

This Cowboy Chicken recipe gets its name from its' hearty cowboy style, but you don’t have to be a cowboy to love this dish. If you're searching for down home on the range, knee slappin' good, kick your butt favor, you’ve found it! You'll be sayin' "Cowboy Chicken, I wish I knew how to quit you!"

1 whole chicken (cut-up and cleaned, remove skin, sprinkle with 1 teaspoon black pepper

1 cup of premium thick and chunky salsa (medium heat)

2 slices thick cut bacon

1 tablespoon chopped fresh rosemary leaves or teaspoon of chopped bottled rosemary

2 bay leaves

2 tablespoons liquid smoke

1/4 cup sliced ripe black olives or green olives with pimentos, drained 2 tablespoons flour mixed with ½ cup water

In a large non-stick pot, over medium high heat cook bacon until crisp. Remove bacon and set aside.

Add chicken to the pot. Cook on both sides in bacon drippings, about 10 minutes on
each side.

Add rosemary, bay leafs, liquid smoke, and salsa to pot, stir. Increase heat and let boil, then lower to a simmer, cover, and cook for 35 minutes.

Turn up heat and add flour and water to thicken. Add olives. After pot starts to boil, lower heat to a simmer and cook for 5 more minutes.

Remove bay leafs.

Serve over Rice, Quick Grits, hearty breads or pasta. Optional: Serve with bacon crumbled on top.

Serves 6.

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