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© Meredith Corporation. All rights reserved. Used with permission.
(About 3-1/2 cups)
Position rack in center of oven; preheat oven to 350°F.
In a large ovenproof skillet with a tight-fitting lid, heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Stir in chile powder, paprika and cumin; cook and stir for 1 minute more (if necessary, reduce heat to prevent spices from burning).
Add tomato sauce, broth and oregano to the pan; bring mixture to a boil. Sprinkle salt and pepper on all sides of chicken; nestle chicken in the tomato mixture in the pan.
Bake, covered, for about 40 minutes or until tender, turning chicken pieces once halfway through baking time. Remove chicken from tomato mixture; set aside to cool slightly.
Place the skillet on the stovetop over medium heat.Simmer the tomato mixture, uncovered, for 8 to 10 minutes or until slightly thickened, stirring occasionally (mixture may spatter as it thickens; reduce heat as necessary). Remove pan from heat.
Cut chicken into bite-size strips. Return chicken to tomato mixture, stirring to coat.