Recipe - Mexican Chicken Skillet

8 Chicken drumsticks; (1 1/2
pounds)OR
4 Chicken thighs; 1 pound )
2 tablespoon Oil
12 ounce Jar chunky red salsa
One half cup Shredded Monterey jack
cheese; (2 oz.)
One half cup Broken tortilla chips

Rinse drumsticks or thighs. Pat dry with paper towel. In a 10" skillet cook
chicken in hot oil uncovered over MediumHigh heat for 1015 minutes or
until light brown. Turn occasionally. Drain off fat. Pour slasa over
chicekn in skillet. Reduce heat. Cover and simmer 3540 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@sojourn.com

Recipe by: Original Source Unknown

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 05, 1998