Salsa poblano-chile chicken, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Chicken thighs |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 3 | larges | Poblano chiles; cut in thin strips |
| ¾ | cup | Salsa; mild or medium prepa |
| ¼ | cup | Water |
| Cooked rice | ||
Directions
1. Heat oven to 350°F. Sprinkle chicken with salt and pepper. Heat large nonstick skillet 3 minutes over medium-high heat. Add 4 chicken thighs skin side down. Cook 2 minutes per side. Transfer to paper towels. Repeat with remaining chicken.
2. Remove all but 1 teaspoon drippings from skillet. Add chiles and cook 4 to 5 minutes over medium-high heat, stirring until softened. Return chicken to skillet; stir in salsa and water. Bake 40 to 45 minutes until chicken is cooked through. Serve with rice.
Prep time: 10 minutes Baking time: 40 to 45 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : It's the sliced poblano chiles combined with prepared salsa that give this chicken bake its great south-of-the-border taste. Dark-green poblanos have the richest flavor and range from mild to medium-hot.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997