Skillet Mexican Chicken

Oxmoor House
4 servings (serving size: 2 chicken legs and 3/4 cup sauce)


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1 teaspoon olive oil
8 chicken drumsticks (about 2 pounds), skinned
1 cup finely chopped onion
1 (14.5-ounce) can diced tomatoes with Italian seasonings
1/4 cup water
1/2 to 1 canned chipotle chile in adobo sauce, mashed


Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 minutes or until browned, turning often. Remove chicken.

Reduce heat to medium; add onion, and sauté 4 minutes or until just opaque.

Add tomatoes, water, and chile pepper to onion mixture; stir well. Bring sauce to a boil; add chicken, and spoon sauce over chicken to lightly coat. Cover, reduce heat, and simmer 50 to 55 minutes or until chicken is done, turning occasionally.

Place chicken on a serving platter, and spoon sauce over chicken.

Created date

March 2010

Nutritional Information

Calories 248
Fat 6.4 g
Satfat 1.5 g
Protein 33.4 g
Carbohydrate 12.7 g
Cholesterol 117 mg
Iron 3.2 mg
Sodium 681 mg
Caloriesfromfat 24 %
Fiber 1.7 g
Calcium 90 mg