Tex-Mex Chicken

Name: Tex-Mex Chicken
Ingredients: 1 broiler-fryer chicken (2 1/2 lb.), cut into 8 pieces; 1 (16 oz.) can kidney beans, drained; 1 c. frozen whole kernel corn; 1 1/2 c. fresh, canned or bottled salsa sauce; 3 Tbsp. tomato paste; 1/2 tsp. dried oregano leaves; chopped tomatoes and avocado slices (for garnish); hot cooked rice

8 ingredients

8 steps

Ingredients

1 broiler-fryer chicken (2 1/2 lb.), cut into 8 pieces
1 (16 oz.) can kidney beans, drained
1 c. frozen whole kernel corn
1 1/2 c. fresh, canned or bottled salsa sauce
3 Tbsp. tomato paste
1/2 tsp. dried oregano leaves
chopped tomatoes and avocado slices (for garnish)
hot cooked rice

Directions

1

Remove skin and fat from chicken.
2

Arrange kidney beans and corn in a 3-quart shallow casserole.
3

Place chicken over the vegetables.
4

In a bowl, combine the salsa, tomato paste and oregano leaves; spoon over the chicken.
5

Cover; bake at 375° for 45 to 50 minutes, or until the chicken is done.
6

Garnish with chopped fresh tomatoes and sliced avocado.
7

Serve over hot, cooked rice.
8

Good served with green salad, cornbread, tortilla chips and fresh fruit!