Big-batch baked chicken in chili sauce


  • Prep Time20 mins
  • Total Time2 hrs 20 mins
  • Makes12 servings
Big-batch baked chicken in chili sauce

© 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.


  • 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


  • 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.