Mexican Salsa Chicken

Name: Mexican Salsa Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 thighs, 4-5 serving(s)
Ingredients: 1 1/2 lbs chicken thighs, with skin (about 8 thighs); 1 medium onion, chopped; 1 (4 ounce) can sliced black olives; 1 1/2 cups salsa (hot or mild, your choice); 1 cup grated mozzarella cheese

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Recipe by shelleyducharme

I got this recipe from my sister about 15yrs ago...my sister doesn't really love to cook & doesn't try a lot of new or 'different' dishes, and follows a recipe to the 'T'..unlike myself.....originally it was made in a crock pot and then baked. But I found the 2 step process to be to time consuming as well as creating more dirty dishes (ugh)...I have changed it up a bit to my familys tastes ....I serve with rice and corn and a nice tossed salad. enjoy :)

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READY IN: 1hr 10mins

SERVES: 4-5

YIELD: 8 thighs

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs chicken thighs, with skin (about 8 thighs)
1

medium onion, chopped
1

(4 ounce) can sliced black olives
1 ¹⁄₂

cups salsa (hot or mild, your choice)
1

cup grated mozzarella cheese

DIRECTIONS

place chicken thighs in a single layer in a casserole dish and sprinkle chopped onions over top. pour salsa over thighs.
Cover and cook at 350 for 1 hour or until thighs are fully cooked.
Uncover, add grated cheese and olives and broil until cheese melts and turns golden brown.

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