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Baked Chicken Ranchera

  • 5servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds chicken parts

  2. 1 teaspoon dried oregano leaves, crushed - divided use

  3. 1 1/2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon - divided use

  4. 1/8 teaspoon ground black pepper

  5. 1 tablespoon vegetable oil

  6. 1 onion, chopped

  7. 1 red, green or yellow bell pepper, chopped

  8. 2 cloves garlic, finely chopped

  9. 2 1/2 cups thick & chunky salsa

  10. 1/2 cup warm water

  11. 2 bay leaves

  12. 1 cinnamon stick, broken into pieces

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C).

  2. Place chicken in 13 x 9-inch baking pan; sprinkle with 1/2 teaspoon oregano, 1/2 teaspoon bouillon and black pepper.

  3. Bake for 40 to 45 minutes.

  4. 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, remaining bouillon, bay leaves, cinnamon and remaining oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.

  5. Pour sauce over chicken; bake for an additional 10 minutes or until chicken is no longer pink in center.

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