Chicken in Ranchera Sauce

Chicken in Ranchera Sauce
Makes:
5 servings
Prep Time:
10
minutes
Total Time:
80
minutes
Chicken in Ranchera Sauce is a delicious recipe. You'll love this flavorful sauce and the easy preparation. Great for casual entertaining.

In this recipe:


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Ingredients:

  • 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 thick & chunky salsa
  • 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

Directions:

PREHEAT oven to 350° F.

PLACE chicken in 13 x 9-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.

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Nutrition Facts

Serving Size: 5/5 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken in Ranchera Sauce

    Ingredients

    • 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 thick & chunky salsa
    • 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

     

    Directions

    PREHEAT oven to 350° F.

    PLACE chicken in 13 x 9-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.

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