8 chicken drum sticks, about 1 1/2 lb. total or 4 chicken thighs, about 1 lb. total
2 tbsp. cooking oil

In 10 inch skillet over the chicken in hot oil, uncovered over medium high heat for 10-15 minutes, or until brown, turning so it browns evenly. Drain off fat.

Pour 1 (12 ounce) jar chunky medium salsa over chicken. Reduce heat. Cover and simmer for 35-40 minutes or until chicken is easily pierced with a fork. Transfer to a serving platter. Sprinkle with 1/2 cup shredded Monterey Jack cheese. Serve with tortilla chips. Serves 4.