Mexicali Chicken Skillet

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
• 1 1/2 cups salsa (use your favorite salsa)
• 2 green onions, thinly sliced
• lime wedge (optional)

1. Combine cumin, oregano, salt and cayenne pepper.
2. Rub mixture over meaty sides of chicken.
3. Heat a large nonstick skillet over medium-high heat until hot.
4. Coat with cooking spray.
5. Add chicken to skillet, seasoned side down.
6. Cook 5 minutes or until beginning to brown.
7. Add salsa to skillet.
8. Turn chicken over and cover skillet.
9. Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
10. Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

ground cumin, oregano, salt, cayenne pepper, chicken, salsa, green onions, lime

Taken from www.food.com/recipe/mexicali-chicken-skillet-357289 (may not work)