| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main dish, Poultry, Ethnic |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour, seasoned with salt and pepper |
|
x |
6-8 chicken breasts and/or legs |
|
x |
Oil for frying |
| 1 |
cn |
(4oz) Ortega Whole Green Chiles |
| 3 |
|
Carrots, sliced |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
md |
Onion, thinly sliced |
|
x |
Dash garlic salt |
| 1/2 |
ts |
Oregano |
| 2 |
|
Stalks celery, coarsely chopped |
| 2 |
cn |
(6oz., each) Snap-E-Tom Tomato Cocktail (or 1 10oz can) |
|
x |
Lemon slices |
INSTRUCTIONS
Lightly flour chicken pieces and brown in hot oil in skillet. Remove
chicken to oven casserole dish. Slice chiles into strips and lay on top of
chicken pieces. Combine carrot slices, parsley, onion, garlic salt,
oregano, celery and Snap-E-Tom; pour this mixture on top of chicken and
chiles. Place lemon slices on top of seasoned chicken. Bake in preheated
oven (350 degree) for 1 hour, or until tender. Baste chicken with
vegetable/Snap-E-Tom sauce during cooking.
Source: 'The Original Mexicans' by Heublein, Inc. 1972 Posted by
: Robert Bass Recipe courtesy of: Robert Bass, 07 Jan 93 09:14:00
From: Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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