Serves: 4
Total Calories: 448
1. Prepare the tomato sauce and reserve in the pan. Then, preheat the oven to 350°. Trim excess fat from the chicken and rub all over with the lime juice and season with the salt.
2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning 2 to 3 times until golden brown, 8 to 10 minutes. Transfer the chicken to an ovenproof casserole dish. Pour the tomato sauce over the chicken. Cover and bake until the meat is very tender when pierced with a fork, 45 to 50 minutes. Sprinkle with cilantro. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken in Roasted Tomato Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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