Mexican Chicken - cooking recipe

Ingredients

8 chicken drumsticks or thighs
2 Tbsp. cooking oil
1 (12 oz.) jar chunky red salsa
1/2 c. shredded Monterey Jack cheese (2 oz.)
1/2 c. broken tortilla chips

Preparation

Rinse chicken.
Pat dry with paper towels.
In skillet, cook chicken in oil for 10 to 15 minutes until light brown.
Drain off fat.
Pour salsa over chicken in skillet.
Reduce heat, cover and simmer 35 to 40 minutes until tender when pierced with a fork. Transfer chicken and salsa to a platter.
Sprinkle with cheese. Serve with the tortilla chips.
Makes 4 servings.