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Mexican-Style Chicken

Prep time 12 mins
Cook time 48 mins
Yield 4 servings (serving size: 1 thigh, 1 drumstick, and 1/2 cup sauce)
The spicy-hot vegetable juice in this recipe really kicks up the flavor of this one-dish meal.

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 cup picante sauce
  • 1 (5.5-ounce) can spicy-hot vegetable juice
  • 1/4 cup water
  • Cooking spray
  • 4 chicken drumsticks, skinned
  • 4 chicken thighs, skinned
  • 1/4 cup thinly sliced green bell pepper
  • 1 cup thinly sliced onion

Nutrition Information

  • calories 217
  • fat 5.2 g
  • satfat 1.2 g
  • protein 26.9 g
  • carbohydrate 15.7 g
  • cholesterol 103 mg
  • iron 2.2 mg
  • sodium 845 mg
  • caloriesfromfat 22 %
  • fiber 2.0 g
  • calcium 39 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; mix well. Combine picante sauce, vegetable juice, and water in a separate bowl.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sprinkle evenly with chili powder mixture. Top with bell pepper and onion. Drizzle with picante sauce mixture. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until chicken is no longer pink in the center, stirring occasionally.

Oxmoor House Healthy Eating Collection