Skillet Mexican Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 6.4g
  • Saturated fat: 1.5g
  • Protein: 33.4g
  • Carbohydrate: 12.7g
  • Cholesterol: 117mg
  • Iron: 3.2mg
  • Sodium: 681mg
  • Calories from fat: 24%
  • Fiber: 1.7g
  • Calcium: 90mg


  • 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


  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.
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