Mexican Chicken

By JJCR

Ingredients

• 3 tbsp. vegetable oil
• 3 to 3 1/2 lb. broiler fryer chicken , cut up
• 1/2 cup flour
• 2 1/2 cups chicken broth
• 1 1/2 to 2 tsp. chili powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• Dash of ground red pepper (cayenne)
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1 can (28 oz.) whole tomatoes, undrained
• 1 cup uncooked regular long grain rice
• 1 cup frozen corn or 1 can 98 oz.) whole kernel corn, undrained
• 1 can (8 oz.) kidney beans, undrained

Preparation

Step 1

Heat oil in Dutch oven. Coat chicken with flour. Cook in oil over medium heat 15-20 minutes or until brown; drain.

Heat oven to 350. 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 30-40 minutes or until juices of chicken run clear and rice is tender. Serve with tortilla chips if desired.
6 Servings: 435 Calories per serving.


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