Mexican Chili Chicken



  • 2 medium green bell peppers, cut into thin strips
  • 1 large onion, quartered and thinly sliced
  • 4 skinless chicken thighs
  • 4 skinless drumsticks
  • 1 tbsp no salt chili powder
  • 2 tsp dried oregano
  • 16 oz low sodium salsa (homemade recipe in files) or Trader Joe’s Fire roasted salsa
  • ½ cup no salt added ketchup
  • 2 tsp ground cumin
  • 1 tbsp corn starch & 2 tbsp water


Spray a casserole dish with non-stick spray.

Place green peppers, onion and chicken into the dish.

Sprinkle chili powder and oregano evenly over the chicken.

Pour the salsa over all.

Cover with a lid or foil and bake for about 45 minutes in a 375° oven and chicken is tender.

Remove chicken to a bowl and keep warm.

Stir ketchup and cumin into the cooking liquid and cook uncovered until all is cooked and well blended.

Mix the cornstarch and water together in a cup and add to the cooking liquid, cook until it thickens.

Add chicken back into the sauce and heat through.

Serve with noodles or rice.

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