Southwestern Style Chicken
Ingredients
3 lb. skinned frying chicken
1 medium onion, sliced thin
2 garlic cloves, minced
1 Tbsp. oil
28-oz. can tomatoes, cut up
11 oz. sweet corn
6 oz. tomato paste
4 oz. chopped green chilies
2 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
4 oz. shredded cheddar cheese
2-1/4 oz. ripe olives, sliced/drained
Cooking Instructions
Heat oven to 375. Arrange chicken in two ungreased 13×9-inch (3-quart) baking dishes and bake at 375 for 30-minutes. Meanwhile, in medium saucepan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except cheese and ripe olives, blend well. Cook over medium heat until mixture is hot; set aside. Remove chicken from oven. If necessary, using spoon remove most of the pan juices; turn chicken over. Pour half of sauce evenly over chicken in each dish. Return to oven; bake for an additional 20 to 30 minutes or until chicken is fork tender and juices run clear; basting occasionally. Sprinkle chicken with cheese. Bake for 2 or 3 minutes or until cheese melts. Garnish with ripe olives.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)