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Yummy!

I don't do a huge amount of cooking (I freely admit to being less than "domestic"), but I do make a Tex-Mex chicken dish that I think is pretty tasty. I'm not exactly sure how I got the recipe, but I obtained it a couple of years ago -- possibly from a former co-worker.  Anyway, it was a hit with my law school friends when I hosted a dinner last year, so I decided to make it for my dad for Father's Day.  He enjoyed it, which made me think some of you guys might like it as well, so here it is for those who are interested:

MEXICAN CHICKEN

6 boneless, skinless chicken breasts or 8 strips (I prefer to use strips because they cook a little faster)
1 20 oz. jar of salsa (whatever brand and spiciness you prefer...I usually use "medium" because it's spicy, but not too spicy)
1 large green bell pepper, chopped (you can also use red bell pepper)
2 tbsp. ground cumin
2 tbsp. lemon juice
2 tbsp. chili powder
3 cloves crushed garlic (you can use less than this amount if you're not a fan of garlic)
2 15 oz. cans black beans, drained

Preheat oven to 400 degrees Fahrenheit (I believe that's approximately 204 degrees Celsius, yes?).
Arrange the chicken in 3 qt. casserole dish or a 9x13 baking dish.
In a large bowl, combine salsa, bell pepper, cumin, lemon juice, chili powder, and garlic.
Pour mixture over chicken and add black beans on top.
Cover with aluminum foil and bake 1-1.5 hours.
(Baking time will depend on your oven...it usually takes mine about an hour and 15 minutes to cook.  Also, normally I remove the cover from the dish for the last 15 minutes so that the black beans get a little crispy on top...but you don't have to do it that way.)

This dish is great when served with rice (I suggest the pre-seasoned Spanish rice you buy in packages, but plain white or brown rice is also good) and, of course, tortilla chips!

If anyone on my F-list tries it, let me know how it turned out for you, and if you liked it!

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