Yellow Pepper Chipotle Chicken

recipe

Yield:

4 servings (serving size: 1 thigh, 1 drumstick, and about 1/3 cup tomato mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 39 Minutes

Nutritional Information

Calories 229
Fat 4.8 g
Satfat 1.2 g
Protein 27.5 g
Carbohydrate 15.4 g
Cholesterol 103 mg
Iron 1.9 mg
Sodium 800 mg
Caloriesfromfat 20 %
Fiber 2.9 g
Calcium 49 mg

Ingredients

Cooking spray
4 chicken thighs, skinned
4 chicken drumsticks, skinned
1 1/4 cups yellow bell pepper, chopped (about 1 large)
1 cup chopped onion
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with green peppers and onion, un-drained
2 chipotle chiles, chopped
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon fresh lime juice

Preparation

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 5 minutes; turn and cook 3 minutes. Remove chicken; keep warm.

Add bell pepper, onion, and garlic to pan; coat vegetables with cooking spray. Sauté vegetable mixture 2 minutes or until tender.

Add tomatoes, chipotle chiles, and next 2 ingredients; bring to a boil. Return chicken to pan; cover, reduce heat to medium-low, and cook 25 minutes or until chicken is done. Remove chicken from pan; keep warm.

Cook tomato mixture over medium-high heat 1 minute or until slightly thick, stirring constantly. Remove pan from heat; stir in lime juice. Serve tomato mixture over chicken.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note