8 chicken drumsticks (about 1 1/2 lb. total) or 4 chicken thighs (about 1 lb. total)
2 tbsp. cooking oil
1 (12 oz.) jar chunky red salsa
1/2 c. shredded Monterey Jack cheese (2 oz.)
1/2 c. broken tortilla chips

Rinse the chicken drumsticks or thighs. Pat dry with paper towels.

In a 10 inch skillet cook the chicken in hot cooking oil, uncovered, over medium-high heat for 10 to 15 minutes or until chicken is light brown, turning occasionally so chicken browns evenly. Drain off the fat.

Pour the salsa over the chicken in the skillet. Reduce the heat; cover and simmer for 35 to 40 minutes or until chicken is tender enough to be easily pierced with a fork. Transfer the chicken and salsa sauce to a serving platter. Sprinkle with the cheese. Serve with the tortilla chips. Makes 4 servings.