I make this for my girlfriend and she loves it. Serve with rice, potatoes or veggies. It also goes very good with a Riesling wine (white). Not sure on the Nutrition info, but hey, its chicken!
2 tablespoons vegetable/olive oil
2 pounds chicken thighs and legs or boneless/skinless breast
1 small onion, sliced and quartered
1 small green bell pepper, cut into strips
2 cloves garlic, finely chopped
1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup reduced-sodium chicken broth
1/2 cup sliced mushroom
HEAT oil in large skillet. Add chicken; cook, turning frequently, until browned on all sides. Remove from skillet.
ADD onion, bell pepper, mushroom and garlic to skillet; cook, stirring occasionally, until vegetables are tender. Stir in salsa, broth and chicken. Bring to a boil. Reduce heat to low; partially cover. Cook for 25 to 30 minutes or until chicken is no longer pink near bone.
Yummy
2 tablespoons vegetable/olive oil
2 pounds chicken thighs and legs or boneless/skinless breast
1 small onion, sliced and quartered
1 small green bell pepper, cut into strips
2 cloves garlic, finely chopped
1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup reduced-sodium chicken broth
1/2 cup sliced mushroom
HEAT oil in large skillet. Add chicken; cook, turning frequently, until browned on all sides. Remove from skillet.
ADD onion, bell pepper, mushroom and garlic to skillet; cook, stirring occasionally, until vegetables are tender. Stir in salsa, broth and chicken. Bring to a boil. Reduce heat to low; partially cover. Cook for 25 to 30 minutes or until chicken is no longer pink near bone.
Yummy
