Mexican Chicken Recipe
Are you looking for a tasty Mexican Chicken recipe? I am sure this super delicious Mexican Mexican Chicken is gonna bowl you over with its addictive flavor and texture! The key ingredient in Mexican Chicken is Chicken. This Mexican Chicken recipe is sure to sweep you off your feet!
Ingredients
2 broiler-fryers, weighing 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 sifted all-purpose 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; un-cover.
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; un-cover.
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.
