Chicken Picante (Spicy Salsa)

Chicken Picante (Spicy Salsa)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author CASA Veneracion


  • 6 chicken leg quarters
  • 6 tablespoons butter

For the picante sauce

  • 3/4 cup chopped tomatoes
  • 1/4 cup mustard
  • 1/4 cup honey-Dijon salad dressing
  • 1/4 cup honey
  • 2 chilies (I used Thai chilies but you can substitute bird’s eye or jalapeño), chopped
  • 1 teaspoon grated garlic
  • 2 to 3 tablespoons chopped onion
  • juice of one lemon
  • salt to taste


  • Make the picante sauce by mixing together all the ingredients until smooth.
  • Cut each chicken leg quarter into two portions.
  • Heat the butter in a pan.
  • Brown the chicken pieces, in batches if necessary.
  • Chicken Picante (Spicy Salsa)
  • Return all the chicken pieces to the pan. Pour in the picante sauce. Bring to the boil, lower the heat, cover and slow cook for 40 to 45 minutes.
  • To serve, cover the bottom of a large shallow bowl with hot rice. Arrange the chicken pieces at the center.
  • Boil the remaining sauce until thick. Spoon over the chicken and rice.


*If you have Dijon mustard, use 1/2 cup.
**If using Dijon mustard, you can omit the salad dressing, but you may have to use more honey.