FIESTA CHICKEN THIGHS WITH BLACK BEAN & CORN SALSAIn these days of sky-rocketing food prices, chicken thighs offer an inexpensive alternative to higher-priced meats. But economy isn’t the only reason to appreciate chicken thighs - they pack a lot of rich flavor too! Their tan meat also serves as the compromise between dark and light chicken meat fans. Try this quick and easy dish for a tasty meal in a hurry.


Serves 4-6.

1¾ pounds boneless, skinless chicken thighs
1 pkg. Fredericksburg Farms Green Chile Ole Dip mix
Olive oil
1 jar Fredericksburg Farms Rio Grande Black Bean & Corn Salsa
Shredded Monterey Jack cheese


Preheat oven to 350 degrees. Trim all fat from the chicken thighs and cut them into two halves; set aside. Pour the package of Green Chile Ole Dip mix into a small bowl. Using a fork, whisk in just enough olive oil to make a loose paste. Spread a portion of the paste on each piece of chicken; set aside.

Heat a heavy-bottomed 12-inch skillet over medium-high heat. When pan is hot add the chicken thighs, skin side down and sear them quickly just to brown. Turn and sear the other side of the thighs. Transfer to a baking dish large enough to accommodate the thighs in a single layer. Spoon a liberal portion of the Rio Grande Black Bean & Corn Salsa over each breast. (Save the rest of the jar to enjoy with tortilla chips!)

Scatter a portion of the shredded Monterey Jack cheese over each thigh and bake in preheated oven for 25-30 minutes, or until thighs are cooked through and cheese has melted. Serve at once.