Salsa Chicken Thighs with Onions and Peppers –
Using skin-on, bone-in thighs… sprinkle both sides of the chicken with salt and pepper.
Ladle your favorite spicy tomato salsa (out of a jar) over each thigh.
In an oven-proof skillet pan-fry the thighs with a little olive oil for 8 minutes on each side, scooping the salsa back on top with each flip.
Then put the oven-proof skillet, uncovered, into a 400º oven for 15 minutes.
Sauté the diced onion and bell peppers separately.
Remove and allow to cool.
Ladle your sautéed onion and peppers next to each thigh when plating.
Serve.
