This
dish is perfect multiplied for a crowd. A salad and
dinner rolls completes the meal. It is very festive.
MEXICAN CHICKEN
1
fryer cut-up or chicken pieces
28
oz. can tomatoes
1
can kidney beans
2
cups frozen corn
1
cup raw white rice
1
cup onions - sautéed in oil
1/2
cup green peppers - sautéed oil
Flour
to coat chicken
2
Tbsp. Chili powder
2
Tbsp. chicken bouillon
Salt,
pepper, paprika (season well)
METHOD
1.
Wash chicken. Season chicken with salt, pepper, paprika and coat with flour.
Set aside.
2.
In large roasting pan add tomatoes (with juice), corn, rice, beans, chicken
bouillon, onions, and green peppers. Mixture will be soupy.
3.
Place coated chicken pieces on top.
4.
Bake in oven at 350 for 1 hour. Uncover last 15 minutes so chicken can
brown.
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