Recipe: Salsa Chicken

Salsa Chicken

3 pkgs Chicken thighs (Skinless, Boneless,"Roaster Thighs" normally 4 to a pkg)Use the Roaster thighs because there's alot more meat than on the econo-pak of boned chicken thighs.
1 (30oz) jar Medium Spicy Salsa
Garlic Powder
Onion Powder
Black Pepper
Poultry Seasoning

Preheat oven to 350 deg. Cut each piece of chicken in two making 24 pcs total. Spray some non-stick cooking spray in the bottom of a good sized oven pan. Don't use those throw away aluminum ones to cook in. Coat the bottom of the pan with a thin layer of medium spicy salsa. Put all the chicken pieces in the pan and season with the spices.(Don't be afraid to season). Pour the remaining Salsa over the chicken. Cover pan with lid or aluminum foil and bake for covered for about 30-45 minutes. Uncover and before putting back in oven, check liquid level. Normally the Salsa will become more liquid as it cooks, but if the pan looks a little dry, add a small amount of water. This will also tone down the spice of the Salsa if you don't like your food too spicy. Cook uncovered for another good 40 minutes or until chicken is done. If when finished, there is a lot of liquid, drain and save. It makes a wonderful broth for other cooking.