Baked Mexican Chicken
"Adapted this recipe for my mom who is on Atkins and working hard to stick to it. Simple and flavorful."
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 boneless chicken breast halves
- 1 (20 ounce) jar salsa
- 1 red bell pepper, chopped
- 2 tablespoons cumin, ground
- 2 tablespoons lemon juice
- 2 tablespoons chili powder
- 3 garlic cloves, crushed
directions
- Preheat oven to 400 degrees.
- Arrange chicken in a 3 quart casserole or 9 by 13 inch baking dish.
- Combine salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour salsa mixture over the chicken.
- Bake in preheated oven for 1 to 1 and 1/2 hours until chicken is cooked through. Serve with grated cheddar on top if desired.
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Reviews
-
I make a baked chicken dish with chicken thighs, coconut cream, onions and mushrooms, but am getting sick of the same old thing, so came to search for a Mexican version. I saw one version of this on the front Google page that called for browning the skin side of the chicken in oil before sticking skillet in the oven. I think mine is kind of between these two. I just salt and pepper my chicken and sit it in the sauce to bake, leaving the top skin uncovered to brown. Dab a bit of butter on each chicken thigh and bake at 375 for an hour on highest shelf in oven. Best to use a baking dish that doesn't go up too high; a glass pie plate is perfect. The skin may not brown well if the sides of the dish are too high. When I make this, I think I will cook down the sauce a little bit when the moisture is released from the chicken the sauce won't be runny. -
Loved it! I cut the recipe and only cooked for an hour (cut breasts in half). Served w/ Baja Black Beans, Corn and Rice http://www.recipezaar.com/Baked-Mexican-Chicken-227162 and sliced avacado sprinkled w/ a touch of salt and lime juice. Super easy dinner! -
Excellent quick weekday dish. I loved it. I am not used to so much Cumin but it was good! Excellent with a Tex-Mex rice side dish. Thanks for the recipe!
RECIPE SUBMITTED BY
Julie Tremmel
Boise, Idaho
I am in a house of males that include my husband, two young boys, our dog Max, cats Harley and Hunter and a newly adopted iguana. Talk about being out numbered.
We relocated to Idaho after living in Washington for about 13 years. I love the Pacific northwest but have fell in love with Idaho too. The people are wonderful and the community is rural enough to give my children the childhood I want them to enjoy.
I got my passion of cooking from my step mom she is an amazing cook who can improvise any meal and have it come out wonderful. I have no idea how she does it but its what I aspire to achieve.
I stumbled across recipezaar by accident a few years ago while acquainting myself with the internet and have been addicted ever since. This cooking community of people just amaze me. I have been welcomed with a warmness that is unsurpassed. Everyone has shared their recipes, knowledge, humor, the lists goes on and on...U guys are wonderful. I tell everyone I know about this website in hopes of inspiring all of the would be chefs out there to keep experimenting because its doesnt have to be complicated to be yummy. I love preparing a meal that makes my family say make this again mom its great, its a satisfaction that my day to day job does not provide.
My pet peeves are lying, selfishness and judgemental people. I am raising my boys to be loving and giving young men. I hope that my love of cooking rubs off on them and that they will remember the times we have shared playing in the kitchen.
