Mexican-Style Chicken

The spicy-hot vegetable juice in this recipe really kicks up the flavor of this one-dish meal.


4 servings (serving size: 1 thigh, 1 drumstick, and 1/2 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 48 Minutes

Nutritional 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


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


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

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.