The spicy-hot vegetable juice in this recipe really kicks up the flavor of this one-dish meal.
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
4 chicken drumsticks, skinned
4 chicken thighs, skinned
1/4 cup thinly sliced green bell pepper
1 cup thinly sliced onion
How to Make It
Combine first 5 ingredients in a small bowl; mix well. Combine picante sauce, vegetable juice, and water in a separate bowl.
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.
Oxmoor House Healthy Eating Collection
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