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.
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