Mexican Chicken Casserole
|Broiler chickens||6 , cut up|
|Flour||1 1⁄2 Cup (24 tbs)|
|Salt||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Butter||3⁄4 Cup (12 tbs)|
|Onion||6 Cup (96 tbs), chopped|
|Green pepper||2 Cup (32 tbs), chopped|
|Canned tomatoes||60 Ounce (Three No:2 Cans)|
|Frozen corn||30 Ounce, thawed (Three 10 Ounce Packages)|
|Garlic||6 Clove (30 gm), crushed|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Cup (8 tbs)|
|Peanut butter||4 Tablespoon|
Place flour, 1 tablespoon salt and pepper in a paper or plastic bag and shake chicken in the bag piece by piece, until each is well coated.
Saute until golden in 1/2 cup butter.
Drain and arrange in bottom of earthenware casserole.
Saute onion and green pepper in same skillet, adding remaining butter.
Add tomatoes, corn, garlic, vinegar, chili powder, peanut butter, tarragon and 1 teaspoon salt.
Pour over chicken and bake, covered, in a moderately slow (3250) oven until tender about 1 hour.
This may be made ahead, refrigerated and reheated.
Rice is good with this juicy casserole.