Spicy salsa chicken
A delicious oil free recipe Spicy Salsa Chicken
PREPARATION TIME : 10 min
COOKING TIME : 30 min
SERVES : 4
INGREDIENTS :
- 4 bone-in skinless chicken thighs (about 1-3/4 pound total)
- 1/4 cup nacho-style sliced jalapenos (24 slices from a 7.75-ounce can)
- 1-1/2 cups salsa
- 1 can (15-1/2 ounces) red kidney beans, drained and rinsed
- 2 packages (8.8 ounces each) ready-to-reheat) whole grain brown rice
- Cilantro for garnish, optional
METHOD
- Heat oven to 375 degrees F.
- Place chicken thighs in a baking dish. Spoon 2 tablespoons of the salsa over each piece. Top with half of the jalapeno slices. Bake at 375 degrees F for 35 minutes or until temperature reaches 160 degrees F on an instant-read thermometer.
- In a medium-size saucepan, heat remaining salsa and jalapenos and beans about 2 minutes, until beans are heated through. Microwave brown rice following package directions. In a large serving bowl, gently mix rice and bean mixture. Serve with chicken.
