Mexican Style Chicken
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Picante sauce||1 Cup (16 tbs)|
|Canned vegetable juice||5 1⁄2 Ounce (1 Can, Spicy Hot)|
|Water||1⁄4 Cup (4 tbs)|
|Chicken drumsticks||4 , skinned|
|Chicken thighs||4 , skinned|
|Thinly sliced green bell pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
1. Combine first 5 ingredients in a small bowl; mix well. Combine picante sauce, vegetable juice, and water in a separate bowl.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sprinkle evenly with chili powder
mixture. Top with bell pepper and onion. Drizzle with picante sauce mixture. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until chicken is no longer pink in the center, stirring occasionally.