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- 2 tablespoons vegetable oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 15 ounce cantomato sauce
- 1 cup reduced-sodium chicken broth
- 1 teaspoon dried Mexican oregano or regular oregano
- Salt
- Freshly ground black pepper
- 1 - 1 1/2 pounds skinless, boneless chicken thighs, trimmed of fat and patted dry
1. Position rack in center of oven; preheat oven to 350 degrees F.
2. In a large oven proof skillet with a tight-fitting lid, heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Stir in ancho chili powder, paprika, and cumin; cook and stir for 1 minute more (if necessary, reduce heat to prevent spices from burning).
3. Add tomato sauce, broth, and oregano to skillet; bring mixture to boiling. Sprinkle salt and pepper on all sides of chicken; nestle chicken in the tomato mixture. Cover skillet with lid; place skillet in the oven.
4. Bake chicken about 40 minutes or until tender, turning chicken pieces once halfway through baking time. Remove chicken from tomato mixture; set aside to cool slightly.
5. Place skillet with tomato mixture on range top over medium heat. Simmer tomato mixture, uncovered, for 8 to 10 minutes or until slightly thickened, stirring occasionally (mixture may spatter as it thickens; reduce heat as necessary). Remove pan from heat.
6. Cut chicken into bite-size strips. Return chicken to tomato mixture, stirring to coat.
- If you prefer, use skinless, boneless chicken breasts instead of thighs. Halve each breast half and decrease the baking time to about 30 minutes or bake chicken until tender.
- cal. (kcal) 150,
- Fat, total (g) 7,
- chol. (mg) 54,
- sat. fat (g) 1,
- carb. (g) 7,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 15,
- vit. A (IU) 1409,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 564,
- Potassium (mg) 460,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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