Yellow Pepper Chipotle Chicken

Oxmoor House
4 servings (serving size: 1 thigh, 1 drumstick, and about 1/3 cup tomato mixture)


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Cooking spray
4 chicken thighs, skinned
4 chicken drumsticks, skinned
1 1/4 cups yellow bell pepper, chopped (about 1 large)
1 cup chopped onion
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with green peppers and onion, un-drained
2 chipotle chiles, chopped
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon fresh lime juice


Prep: 8 Minutes
Cook: 39 Minutes

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 5 minutes; turn and cook 3 minutes. Remove chicken; keep warm.

Add bell pepper, onion, and garlic to pan; coat vegetables with cooking spray. Sauté vegetable mixture 2 minutes or until tender.

Add tomatoes, chipotle chiles, and next 2 ingredients; bring to a boil. Return chicken to pan; cover, reduce heat to medium-low, and cook 25 minutes or until chicken is done. Remove chicken from pan; keep warm.

Cook tomato mixture over medium-high heat 1 minute or until slightly thick, stirring constantly. Remove pan from heat; stir in lime juice. Serve tomato mixture over chicken.

Created date

March 2010

Nutritional Information

Calories 229
Fat 4.8 g
Satfat 1.2 g
Protein 27.5 g
Carbohydrate 15.4 g
Cholesterol 103 mg
Iron 1.9 mg
Sodium 800 mg
Caloriesfromfat 20 %
Fiber 2.9 g
Calcium 49 mg