Spicy Salsa Chicken
Recipe from Family Circle

You need only five ingredients for this Southwest chicken dinner. Chicken thighs topped with salsa and jalapenos bake in the oven while you prepare the quick rice and bean side dish on the stovetop.


Spicy Salsa Chicken

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 47 mins
Related Categories: Chicken Thighs, Cinco de Mayo, Dinner, Easy and Quick Dinners, Low Fat Chicken, Mexican Salsa, Quick and Easy Dinners, Quick and Easy Lunches
 
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Ingredients
  • 4 
    bone-in skinless chicken thighs (about 1-3/4 pound total)
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  • 1-1/2  cups
    salsa
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  • 1/4  cup
    nacho-style sliced jalapenos (24 slices from a 7.75-ounce can)
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  • 1  can (15-1/2 ounces)
    red kidney beans, drained and rinsed
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  • 2  packages (8.8 ounces each)
    ready-to-reheat) whole grain brown rice
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  •  
    Cilantro for garnish, optional
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Directions
1.
Heat oven to 375 degrees F.
2.
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.
3.
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.
Nutrition information
Calories 574, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 166 mg, Sodium 632 mg, Carbohydrate 69 g, Fiber 12 g, Protein 46 g. Percent Daily Values are based on a 2,000 calorie diet
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