Pollo con Chile Rojo

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3.5 by 15 people

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  • Makes: 3-1/2 cups
  • Prep: 30 mins
  • Bake: 40 mins 350°F

Pollo con Chile Rojo

Reviews (0)

3.5 by 15 people

Rate This!

Directions

  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.

From the Test Kitchen

Test Kitchen Tip:

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.

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Nutrition Facts (Pollo con Chile Rojo)

  • Per serving:
  • 150 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 54 mg chol. ,
  • 564 mg sodium ,
  • 7 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 15 g pro.
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