Mexican chicken skillet

Yield: 4 Servings

Measure Ingredient
8 \N Chicken drumsticks; (1 1/2 pounds)OR
4 \N 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

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

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