| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Cheese, Chicken, Chicken – d, Main dishes |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken drumsticks; (1 1/2 pounds)OR |
| 4 |
|
Chicken thighs; 1 pound ) |
| 2 |
tb |
Oil |
| 12 |
oz |
Jar chunky red salsa |
| 1/2 |
c |
Shredded Monterey jack cheese; (2 oz.) |
| 1/2 |
c |
Broken tortilla chips |
INSTRUCTIONS
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
A Message from our Provider:
“Hurting? No one understands like Jesus”