Big-batch baked chicken in chili sauce
3
- Prep Time20 mins
- Total Time2 hrs 20 mins
- Makes12 servings
© Royalty-Free/Masterfile
This one-dish superstar is ideal for a Sunday night dinner – with enough left over for stashing in the freezer for another meal.
Ingredients
12 bone-in chicken pieces, preferably skinned, such as breasts or thighs
2 tbsp chili powder
1/4 tsp salt
2 large onions
2 bell peppers, preferably green or yellow
2 540-mL cans red kidney beans, drained and rinsed (optional)
2 hot banana peppers or jalapenos
796-mL can diced tomatoes, including juice
398-mL can tomato sauce
1 cup smoke-flavoured barbecue sauce
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp coriander
1 tsp dried oregano leaves
1 tsp cinnamon
Instructions
Preheat oven to 375F (190C). Remove skin from chicken, then arrange in a single layer in two 9x13-inch (3-L) baking pans or in a large roasting pan. Sprinkle with chili powder and salt.
Coarsely chop onions. Dice sweet peppers. Scatter onions, sweet peppers and beans, if using, over chicken. Finely chop hot peppers and place in a large bowl. Add all remaining ingredients to bowl and stir. Pour mixture over chicken. Do not stir. Cover pans loosely with foil or leave roasting pan lid slightly ajar.
Bake in centre of 375F (190C) oven for 1-1/2 hours. Stir gently after 1 hour. Serve immediately or refrigerate up to 2 days or freeze. Serve with a green salad.
Nutrition (per serving)
Calories 218, Protein 29.8g, Carbohydrates 12.4g, Fat 5.4g, Fibre 2.4g.
Chipotle peppers
In place of banana peppers, use 2 or 3 drained canned chipotle peppers in adobo sauce. (Freeze or refrigerate the rest of can.) Finely mince. Then use regular barbecue sauce instead of smoke-flavoured as chipotle peppers have a smoky taste.