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

Rinse chicken. Pat dry with paper towels. In a 10-inch skillet, cook chicken in hot oil, uncovered over medium-high heat 10-15 minutes or until chicken is light brown, turning occasionally so chicken browns evenly. Drain off excess fat. Pour salsa over chicken. Reduce heat; cover and simmer 35-40 minutes or until chicken is tender. Transfer to serving platter. Sprinkle with cheese. Serve with tortilla chips. Serves 4.