Chicken thighs cut into slices (Kristen really likes thighs because they tend to be more moist than breasts)
red, orange and yellow bell peppers, sliced (green would probably work too but we didn't have any of those)
cumin (a decent amount)
splash of water
cooked brown rice
Season the chicken with cumin and garlic salt and saute lightly with the peppers. Add the salsa (almost the whole bottle) and a splash of water. Cover and let it boil until the chicken is cooked. Serve over rice.
It was really good that night but was even better the next day because the flavors had time to mix and mingle. It would also be good with green chiles.