Instructions: Remove skin and fat from chicken. Combine 1 tsp of the cumin and all the oregano and salt; mix well. Rub into chicken. Lightly brown chicken in oil in large skillet and drain off the excess fat.

Combine remaining cumin, salsa, water and instant bouillon and mix well; pour over chicken. Bring to a boil, then reduce heat. Cover and simmer 30 - 40 minutes or until chicken is tender. Remove chicken to serving platter and keep warm.

Cook and stir sauce mixture in skillet over medium-high heat until liquid is reduced and sauce is slightly thickened. Skim fat from sauce and drizzle over chicken. I usually add slices of Cheddar to the chicken before I pour the sauce over for an added yummy bonus! Serve with additional salsa, if desired.

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