Mexican Style Chicken Recipe
Ingredients
| Chili powder | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Picante sauce | 1 Cup (16 tbs) | |
| Vegetable | 1 Can (10oz) | |
| 1/4 cup water Cooking spray | ||
| 4 chicken drumsticks, skinned | ||
| Chicken thighs | 4 , skinned | |
| Green bell pepper | 1/4 Cup (16 tbs), thinly sliced | |
| Onion | 1 Cup (16 tbs), thinly sliced | |
Directions
1. Combine first 5 ingredients in a small bowl; mix well. Combine picante sauce, vegetable juice, and water in a separate bowl.
2. 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.
2. 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.
Chef
