Ingredients:
8 chicken thighs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 large poblano chiles, cut into thin strips
3/4 cup prepared salsa ( mild or medium)
1/4 cup water
cooked rice
Directions:
Heat oven to 350 degrees.
Sprinkle chicken with salt and pepper.
Heat large skillet for 3 minutes over medium-high heat.
Add 4 chicken thigh skin side down.
Cook 2 minutes per side.
Transfer to paper towel.
Repeat with remaining chicken.
Remove all but 1 tsp drippings from skillet.
Add chilies and cook 4-5 minutes over medium-high heat, stirring until tender.
Return chicken to skillet, stir in salsa and water.
Bake 40-45 minutes until chicken is cooked through.
Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.