| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Chicken, Tex-mex | 4 | Servings |
INGREDIENTS
| 8 | Chicken thighs | |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 3 | Poblano chiles, cut in thin | |
| strips | ||
| 3/4 | c | Salsa, mild or medium prepa |
| 1/4 | c | Water |
| Cooked rice |
INSTRUCTIONS
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. 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 "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 544.9mg
Potassium: 54.7mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 11.4g