| 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 "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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