Spicy Salsa Chicken

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.

Recipe from Family Circle
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  • 4 bone-in skinless chicken thighs (about 1-3/4 pound total)
  • 1 1/2 cups salsa
  • 1/4 cup nacho-style sliced jalapenos (24 slices from a 7.75-ounce can)
  • 1 15 1/2 ounce can red kidney beans, drained and rinsed
  • 2 8.8 ounce packages ready-to-reheat) whole grain brown rice
  • Cilantro for garnish, optional
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.

nutrition information

Per Serving: cal. (kcal) 574, Fat, total (g) 13, chol. (mg) 166, sat. fat (g) 2, carb. (g) 69, fiber (g) 12, pro. (g) 46, sodium (mg) 632, Percent Daily Values are based on a 2,000 calorie diet
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