Skillet Chicken and Potatoes

     4 chicken thighs, skin removed

     freshly ground black pepper to taste

     1/2 cup chopped onion

     2 small jalapeno peppers, seeds removed and finely chopped

     2 tomatoes, peeled and chopped

     1 tablespoon olive oil

     11/2 teaspoons curry powder

     3 medium red potatoes, peeled and sliced 1/4 inch thick

     

     Remove skin and most visible fat from chicken thighs; sprinkle with pepper; set aside. Chop onion, jalapeno peppers and prepare tomatoes and potatoes. Set aside.

     Heat oil in large, heavy nonstick skillet. Add chicken thighs and brown about two minutes per side.

     Add chopped onion, jalapenos and tomatoes to the skillet, moving the chicken so they can cook more evenly. Stir in curry powder. Cook about 2 minutes.

     Add sliced potatoes to pan, gently stirring them into the other ingredients, cover and cook over low heat 25 to 30 minutes, or until chicken and potatoes are done.

     Nutritional analysis per person: 221 calories, 16 g protein, 19 g carbohydrates, 3 g fiber, 9 g fat, 49 mg cholesterol, 89 mg sodium.