Yields: 5 Servings Prep: 10 Mins Cook: 60 Mins

Chicken in Ranchera Sauce


  • 2 1/2 lbs. chicken parts
  • 1 dash salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 1 small onion
  • 1 small red, green or yellow bell pepper, chopped
  • 1 garlic clove, finely chopped
  • 2 1/2 cups ORTEGA Salsa - Thick & Chunky (Mild)
  • 1/2 cup warm water
  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 1/2 teaspoon dried oregano, crushed


PREHEAT oven to 350°F.

PLACE chicken in 13 x 9-inch baking pan; sprinkle with salt and pepper. Bake for 40 to 45 minutes.

HEAT 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.

POUR sauce over chicken; bake for additional 10 minutes or until chicken is no longer pink in center.
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