Creole Dump Chicken

Name: Creole Dump Chicken
Ingredients: 1 tablespoon olive oil; 14 cup chopped onion; 14 cup bell pepper; 1 garlic clove, minced; 1 (14 ounce) can diced tomatoes with juice (undrained); 2 teaspoons Worcestershire sauce; 2 teaspoons red wine vinegar; 12 teaspoon dried basil; 14 teaspoon salt; 14 teaspoon pepper; 14 teaspoon Tabasco sauce; 1 12 lbs chicken pieces (I usually use 5-6 pieces, depending on size)

12 ingredients

6 steps

Ingredients

1 tablespoon olive oil
14 cup chopped onion
14 cup bell pepper
1 garlic clove, minced
1 (14 ounce) can diced tomatoes with juice (undrained)
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
12 teaspoon dried basil
14 teaspoon salt
14 teaspoon pepper
14 teaspoon Tabasco sauce
1 12 lbs chicken pieces (I usually use 5-6 pieces, depending on size)

Directions

1

For immediate cooking: Preheat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
2

Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3

For freezing: Place all ingredients into a 1-gallon freezer bag.
4

Lay flat in freezer.
5

To thaw and cook: Thaw completely.
6

Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).