Baked Mexican Chicken

"Adapted this recipe for my mom who is on Atkins and working hard to stick to it. Simple and flavorful."
photo by a user photo by a user
Ready In:
1hr 45mins




  • 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.

Questions & Replies

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  1. 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.
  2. Loved it! I cut the recipe and only cooked for an hour (cut breasts in half). Served w/ Baja Black Beans, Corn and Rice and sliced avacado sprinkled w/ a touch of salt and lime juice. Super easy dinner!
  3. 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!


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