Recipe - Salsa Poblano-Chile Chicken Lhj

8 md Chicken thighs
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
3 lg Poblano chiles; cut in thin
strips
Three fourths cup Salsa; mild or medium prepa
One fourth cup Water
Cooked rice

1. Heat oven to 350°F. Sprinkle chicken with salt and pepper. Heat large
nonstick skillet 3 minutes over mediumhigh 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 mediumhigh 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 cut or sliced up poblano chiles combined with prepared salsa that
give this chicken bake its great southoftheborder taste. Darkgreen
poblanos have the richest flavor and range from mild to mediumhot.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #942 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997