Yellow Pepper Chipotle Chicken

Yield: 4 servings (serving size: 1 thigh, 1 drumstick, and about 1/3 cup tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 4.8g
  • Saturated fat: 1.2g
  • Protein: 27.5g
  • Carbohydrate: 15.4g
  • Cholesterol: 103mg
  • Iron: 1.9mg
  • Sodium: 800mg
  • Calories from fat: 20%
  • Fiber: 2.9g
  • Calcium: 49mg


  • 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


  1. 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.
  2. Add bell pepper, onion, and garlic to pan; coat vegetables with cooking spray. Sauté vegetable mixture 2 minutes or until tender.
  3. 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.
  4. 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.
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