Salsa and Poblano Chicken

• 8 chicken thighs
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 3 large poblano chiles, cut into thin strips
• 34 cup prepared salsa (mild or medium)
• 14 cup water
• cooked rice

1. Heat oven to 350 degrees.
2. Sprinkle chicken with salt and pepper.
3. Heat large skillet for 3 minutes over medium-high heat.
4. Add 4 chicken thigh skin side down.
5. Cook 2 minutes per side.
6. Transfer to paper towel.
7. Repeat with remaining chicken.
8. Remove all but 1 tsp drippings from skillet.
9. Add chilies and cook 4-5 minutes over medium-high heat, stirring until tender.
10. Return chicken to skillet, stir in salsa and water.
11. Bake 40-45 minutes until chicken is cooked through.
12. Serve with rice.

chicken, salt, ground pepper, poblano chiles, salsa, water, rice

Taken from www.food.com/recipe/salsa-and-poblano-chicken-44357 (may not work)