Mexican-Style Chicken

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

Yield: 4 servings (serving size: 1 thigh, 1 drumstick, and 1/2 cup sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Protein: 26.9g
  • Carbohydrate: 15.7g
  • Cholesterol: 103mg
  • Iron: 2.2mg
  • Sodium: 845mg
  • Calories from fat: 22%
  • Fiber: 2.0g
  • Calcium: 39mg

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

Preparation

  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.
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