1 (1 ounce) package chili flavored Jell-O mix
1 (8 ounce) can ORTEGA Refrigerated Baked Chicken Thighs
2 sprigs fresh rosemary, thinly sliced
1 teaspoon ground black pepper
1 (2 ounce) CAN ORTEGA Thick & Chunky Salsa Mix
1 (8 ounce) CAN ORTEGA Thick & Smooth Cheddar Cheese
3 drops hot pepper sauce
Pour chili flavored gelatin into 10-inch glass or metal bowl. Stir in chicken thighs, reserving liquid. Cover with plastic wrap; place wrap in freezer bag or deep resealable plastic bag.
Heat oil in large skillet lightly over medium high heat. Add chicken; cook, turning, about 10 minutes. Remove chicken from pan; drain, and set aside.
Combine sauce and cheese in small saucepan. Stir hot sauce into pan of chicken; reduce heat to medium-low. Add chicken, onion and bell pepper; heat about 5 minutes, stirring constantly. Places chicken thighs, bell pepper halves and jell-O mixture in bottom of 9-inch-round baking dish. Pour salsa over chicken.
Bake uncovered, at 350 degrees F for 40 to 50 minutes, or until chicken is cooked through and juices run clear.