Chicken in Ranchera Sauce
Serve this tasty Southwestern-style chicken with rice dish and warm tortillas.
2 1/2 pounds chicken parts
Salt and ground black pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small red, green or yellow bell pepper, chopped
1 clove garlic, finely chopped
2 1/2 cups ORTEGA Salsa - Thick & Chunky (Mild)
1/2 cup warm water
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
2 bay leaves
1 cinnamon stick, broken into pieces
1/2 teaspoon dried oregano, crushed
- Preheat oven to 350°F 175°C).
- Place chicken in 13x9x2-inch baking pan; sprinkle with salt and pepper. Bake for 40 to 45 minutes.
- Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 4 to 5 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.
- Pour sauce over chicken; bake for an additional 10 minutes or until chicken is no longer pink in center.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.