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Skillet Mexican Chicken

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Oxmoor House Healthy Eating Collection