I decided to call this salsa chicken, for lack of a better name. I wanted to fry 4 of 6 boneless, skinless chicken thighs that were in the fridge. I don't remember what millennium it was the last time I fried chicken, but it's been awhile. I wasn't sure what to do with skinless chicken but thought I'll figure something out. I opened the cupboard to see if there was anything I could cook with it. I should have picked up a can of RO-TEL diced tomatoes and green chilies when I saw it at the store a couple weeks ago but didn't think I needed it for anything. All I found was a pint of deli-sliced hot jalapeno peppers. That was a good start. I poured some oil in the pan and while it was heating up I raided the fridge for additional ingredients.
When the oil was so hot I could feel the heat coming off it, I flicked a drop of water in it. It danced and spit a little as it disappeared, so I knew it was good and hot. I fried the 4 boneless thighs, sprinkling them with a lot of Frankenmuth chicken seasoning. I though most of it would wash off in the oil so I seasoned it again. I got 6 packages today and was hoping one of the 3 boxes from Amazon would have a meat thermometer, but it's not here yet. When the chicken was brown and felt like it was about done when I stuck a fork in it, I took it out and dumped the oil out of the pan. I poured in the remainder of a jar of avocado salsa and a jar of hot, chunky salsa. I scraped the bottom of the pan with a fork as the salsa heated up. The acid helped in deglazing the pan, and I probably got a good dose of iron today. After it was hot and thoroughly mixed, I added about a half cup of jalapenos and kept stirring. After it simmered a little, I returned the chicken to the pan, and after a minute topped it with roasted garlic cheese. That's good stuff all by itself.
After I let it simmer a few more minutes, I put 2 thighs on each plate, and dumped the rest of the jalapeno sauce on top.
I was wrong about all the seasoning coming off in the oil. Or that's a lot of what I scraped off the bottom of the pan. Either way, between over-seasoning the chicken, the cheese, and pickled jalapenos it tasted too salty but it was still good. It tastes better than it looks, and it would look better if it wasn't in my shadow. It would have been VERY good over a bed of plain white or brown rice. The blandness of the rice would have balanced out the saltiness too, just like with red beans and rice. The beans can be quite salty, yet taste great when you add them to the rice. Now I'm eating frosted cherry Pop-Tarts with milk a little chocolate frosting on the um-frosted side. Kind of a Black Forest tart flavor, without all the hassle of baking a Black Forest tart.