8 Chicken drumsticks, (1 1/2 pounds)OR
4 Chicken thighs, 1 pound )
2 tbsp Oil
12 oz Jar chunky red salsa
1/2 cup Shredded Monterey jack cheese, (2 oz.)
1/2 cup Broken tortilla chips
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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@sojourn.com
Recipe by: Original Source Unknown
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 05, 1998
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