Chicken in Stewed Tomato Sauce
Category: Chicken, Stews, Tomatoes
Yield: 6 servings
2 tbsp vegetable oil
2 lb chicken thighs and legs
1 small onion, sliced and quartered
1 small green bell pepper, cut into strips
2 cloves garlic, finely chopped
1 (24-oz) jar ORTEGA® Salsa - Thick & Chunky (Medium)
1/2 cup reduced-sodium chicken broth

Procedures
HEAT oil in large skillet. Add chicken; cook, turning frequently,
until browned on all sides. Remove from skillet.
ADD onion, bell pepper and garlic to skillet; cook, stirring
occasionally, until vegetables are tender. Stir in salsa, broth and
chicken. Bring to a boil. Reduce heat to low; partially cover. Cook
for 25 to 30 minutes or until chicken is no longer pink near bone.