5
Servings
Prep Time
10 Min
Cook Time
70 Min
  • 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
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  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 1/2 teaspoon crushed dried oregano
Step 1
<b>PREHEAT</b> oven to 350° F.<BR><BR><b>PLACE</b> chicken in 13 x 9-inch baking pan; sprinkle with salt and pepper. Bake for 40 to 45 minutes.<BR><BR><b>HEAT</b> 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. <BR><BR><b>POUR</b> sauce over chicken; bake for an additional 10 minutes or until chicken is no longer pink in center.

Nutrition Information

458.25 Kcal

  • cholesterol

    199.58 Milligrams

  • calcium

    77.17 Milligrams

  • protein

    64.72 Grams

  • iron

    3.91 Milligrams

  • potassium

    865.58 Milligrams

  • vitamin_d

    0.23 International unit

  • carbohydrates

    11.74 Grams

  • fiber

    3.33 Grams

  • sodium

    1354.64 Milligrams

  • fat

    15.98 Grams

  • saturedfat

    5.68 Grams