Tomorrow being Cinco de Mayo I thought you might enjoy this colorful and tasty recipe. In case you were wondering what to have for dinner there’s still plenty of time to prepare a festive meal in honor of this Mexican holiday, with ingredients you probably already have in your kitchen.
- 8 chicken drumsticks or 4 chicken thighs (about 1 1/2 pounds total)
- 2 tablespoons cooking oil
- 1 12oz. jar chunky red salsa
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup tortilla corn chips
- Rinse the chicken pieces. and pat dry with paper towels.
- In a 10-inch skillet cook the chicken in hot cooking oil, uncovered, over medium heat for about 10 minutes or until chicken is light brown, turning occasionally so chicken browns evenly. Drain off the fat.
- Pour the salsa over the chicken in the skillet. Reduce the heat; cover and simmer for 35-40 minutes or until chicken is tender enough to be easily pierced with a fork.
- Transfer the chicken and salsa sauce to a serving platter. Sprinkle with the cheese. Serve with the tortilla chips tucked in among the chicken pieces for a nice presentation.
I like to serve this dish with Spanish Rice, guacamole, and additional tortilla chips on the side.
Source: This clipping has been mounted in my recipe notebook for many years. I do not remember where it came from.