Mexicali Chicken Recipe
This Mexicali Chicken will mesmerize any eater, be it fussy or easy. Serve this tasty Side Dish as often as you like! Stock up on bags full of Chicken as you will want to make this Mexicali Chicken a lot. Try it, your family and friends will be bowled over by this delicious Mexicali Chicken recipe.
Ingredients
2 broiler-fryers (about 3 pounds each) cut up
2 tablespoons butter or margarine
2 tablespoons olive oil or vegetable oil
1 large onion chopped (1 cup)
1 large sweet green pepper quartered seeded, and chopped
1 large sweet red pepper quartered seeded and chopped
3 teaspoons chili powder
1/4 cup flour
1 can (about 2 pounds) Italian tomatoes
3 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
Directions
Wash chicken pieces and dry.
Brown, part at a time, 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.
Brown, part at a time, 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.
