You are here

Mexican Chicken Casserole

Western.Chefs's picture
Ingredients
  Broiler chickens 6 , cut up
  Flour 1 1⁄2 Cup (24 tbs)
  Salt 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Pepper 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
  Tarragon 3 Teaspoon
Directions

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.
Turn frequently.
Remove.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
12

Rate It

Your rating: None
4.336665
Average: 4.3 (15 votes)