Prep: 10 Mins Cook: 35 Mins

Serve this easy main dish with white rice to soak up the delicious sauce. Substitute boneless, skinless chicken breasts for the thighs and legs if you prefer. Serve with steamed broccoli and a glass of Perrier water.

Chicken in Stewed Tomato Sauce


  • 2 tbls. vegetable oil
  • 2 lbs. chicken thighs and legs
  • 1 small onion, sliced and quartered
  • 1 small green bell pepper, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup reduced-sodium chicken broth


HEAT oil in large skillet. Add chicken; cook, turning frequently, until browned on all sides. Remove from skillet.

ADD onion, bell pepper and garlic to skillet; cook, stirring occasionally, until vegetables are tender. Stir in salsa, broth and chicken. Bring to a boil. Reduce heat to low; partially cover. Cook for 25 to 30 minutes or until chicken is no longer pink near bone.
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