Mexican chicken in a bag

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20 min


4 servings

* PLUS Baking Time: 55 minutes


  • 127-g can chopped green chilies , drained
  • 198-mL can tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 1 1/2 tbsp dried ground mustard powder
  • 1 tsp cayenne pepper
  • 3 garlic cloves , crushed
  • 1 tbsp cumin
  • 1/2 tsp ground cloves
  • 4 pieces skin-on, bone-in chicken , 1.25 to 1.5 kg


  • Preheat oven to 350F (180C). In a mixing bowl, combine all ingredients except chicken. Mix well.
  • Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.
  • Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.
  • Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Nutrition (per serving)

  • Calories
  • 449,
  • Carbohydrates
  • 7.9 g,
  • Fat
  • 29.4 g,

Burt Wolf, host of the program Eating Well, has collected many recipes from great hotels and restaurants in his worldwide travels. He pried this delicious recipe from Josephina Howard, who owns a terrific Mexican restaurant in New York City that is called Rosa Mexicano. You seal chicken in a packet, bake, then open it up like a present at the dinner table (foil for family, parchment for guests). It’s hot, filling and fuss-free.