Mexican chicken skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken drumsticks; (1 1/2 pounds)OR | |
| 4 | Chicken thighs; 1 pound ) | |
| 2 | tablespoons | Oil |
| 12 | ounces | Jar chunky red salsa |
| ½ | cup | Shredded Monterey jack cheese; (2 oz.) |
| ½ | cup | Broken tortilla chips |
Directions
Rinse drumsticks or thighs. Pat dry with paper towel. In a 10" skillet cook chicken in hot oil uncovered over Medium-High heat for 10-15 minutes or until light brown. Turn occasionally. Drain off fat. Pour slasa over chicekn in skillet. Reduce heat. Cover and simmer 35-40 minutes or until tender. Transfer chicken and salsa to platter. Sprinkle with cheese and broken tortilla chips. Serves 4. Per serving: 342 calories, 94 mg.
cholesterol, less with skin removed from chicken MC formatting by bobbi744@...
Recipe by: Original Source Unknown Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 05, 1998