| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | All recipes, Casseroles, Chicken, Chicken & p, Dishes | 1 | Servings |
INGREDIENTS
| 3 | tb | Salad oil |
| 2 1/2 | lb | Chicken parts (2 1/2-3 lbs) (thighs; legs, breasts) or 2 1/2 – 3 lbs broiler-fryer chicken, cut up |
| 1/2 | c | All-purpose flour |
| 1 | cn | Whole tomatoes; 28 ounces |
| 1 | md | Onion; chopped (1/2 cup) |
| 1 1/2 | ts | Salt |
| 2 | ts | Chili powder; (1 1/2 – 2 tsps) |
| 1/8 | ts | Minced garlic; instant |
| 1/8 | ts | Pepper |
| Cayenne pepper; dash | ||
| 2 | Chicken bouillon cube | |
| 2 1/2 | c | Boiling water |
| 1 | c | Rice; regular/uncooked |
| 1 | cn | Whole kernel corn; (8 oz.) |
| 1 | cn | Kidney beans; (8 oz.) |
INSTRUCTIONS
Heat oil in Dutch oven or large skillet; coat chicken with flour and brown over medium heat, 15 to 20 minutes. Drain off fat. Heat oven to 350 degrees F. Mix tomatoes (with liquid) and remaining ingredients except rice, corn and beans; pour onto chicken. Cover and bake 30 minutes. Stir in rice, corn (with liquid) and beans (with liquid); bake until chicken and rice are tender and vegetables are hot, 30 to 40 minutes. Recipe by: Easy Oven Meals from Betty Crocker (No. 7) Posted to TNT Recipes Digest by [email protected] (Phyllis E. Benitez) on Mar 4, 1998
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