You are here

Mexicali Chicken

Chicken.Maximus's picture
  Broiler fryer 6 Pound
  Butter/Margarine 2 Tablespoon
  Olive oil/Vegetable oil 2 Tablespoon
  Onion 1 Large
  Sweet green pepper 1 Large
  Sweet red pepper 1 Large
  Chili powder 3 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Canned italian tomatoes 2 Pound
  Salt 3 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄4 Teaspoon

Brown chickien in butter or margarine and olive oil or vegetable oil in a large frying pan; remove all from pan and set aside while making the sauce.
Stir onion and green and red peppers into drippings in pan; saute until soft.
Stir in chili powder; cook 1 minute longer.
Sprinkle flour over top, then blend in; stir in tomatoes, salt, sugar, and pepper.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Layer browned chicken, topping each with part of the sauce into a 12-cup baking dish; cover.
Bake in moderate oven (350°) 1 hour; uncover.
Bake 30 minutes longer, or until chicken is tender and sauce is thickened slightly.
Garnish with rings of red and green pepper, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7007 Calories from Fat 4232

% Daily Value*

Total Fat 471 g724.2%

Saturated Fat 137.9 g689.4%

Trans Fat 0 g

Cholesterol 2105.6 mg701.9%

Sodium 9105.7 mg379.4%

Total Carbohydrates 148 g49.5%

Dietary Fiber 33.9 g135.5%

Sugars 30.1 g

Protein 532 g1064.8%

Vitamin A 465.4% Vitamin C 804.3%

Calcium 75.5% Iron 232.4%

*Based on a 2000 Calorie diet

Mexicali Chicken Recipe