MEXICAN CHICKEN

Course : Chicken
Serves: 6
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Ingredients:

3 tablespoons Vegetable oil
3 1/2 pound broiler-fryer Chicken cut up
1/2 cup All-purpose flour
2 1/2 cups Chicken broth
2 teaspoon Chili powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Dash ground red pepper
1 medium Onion -- chopped
1 Clove Garlic -- finely chopped
28 ounces whole tomatoes Undrained
1 cup Uncooked regular long-grain -- Rice
1 cup Frozen corn or 1 cn (8 -- ounces)whole kernel
8 ounces kidney beans Undrained
 

Preparation / Directions:

Heat oil in Dutch oven. Coat chicken with flour. Cook in oil over medium heat 15 to 20 minutes or until brown; drain.Heat oven to 350 degrees. Mix remaining ingredients except rice, corn and beans. Pour over chicken. Cover and bake 30 minutes. Stir in rice, corn and beans. Cover and bake 30 to 40 minutes or until juices of chicken run clear and rice is tender. Serve with tortilla chips if desired. To Microwave: Omit oil and flour. Decrease water to 1 cup. Place chicken with thickest parts to outside edge in 3-quart microwavable casserole. Cover tightly and microwave on high 15 minutes, rotating casserole 1/2 turn after 5 minutes; drain. Mix remaining ingredients except corn and beans; break up tomatoes. Stir into chicken. Cover tightly and microwave on high 25 to 30 minutes, stirring every 8 minutes, until juices of chicken run clear and rice is tender. Drain corn and beans. Stir into chicken mixture. Cover tightly and microwave on high 4 to 6 minutes or until corn and beans are hot. Serve with tortilla chips if desired.


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