| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Chicken, Tex-mex | 4 | Servings |
INGREDIENTS
| 8 | md | Chicken thighs |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 3 | lg | Poblano chiles; cut in thin strips |
| 3/4 | c | Salsa; mild or medium prepa |
| 1/4 | c | Water |
| Cooked rice |
INSTRUCTIONS
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 "[email protected]" <[email protected]> on Dec 2, 1997
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