How to Make Mexican Baked Chicken

Want to make your taste buds do the Mexican hat dance? Try this simple recipe that will be sure to enhance a celebration fiesta for any occasion! It's also a great way to add "spice" to a "blah" ordinary day to day, family meal!

Difficulty: Easy

Instructions

Things You'll Need:

• 3 pounds of various chicken pieces
• 3 to 4 tablespoons of flour
• 1 teaspoon of salt
• 1/4 teaspoon of garlic power
• 1/2 teaspoon of freshly ground black pepper
• 2 medium onions, sliced
• 5 tablespoons of butter
• 2 tomatoes, skinned and chopped
• 1/4 cup of white wine (not cooking wine)
• 3/4 cup of chicken broth
• 3/4 cup of raisins
• 1/2 cup of pimento-stuffed olives
• salt and pepper to taste
• 1/2 teaspoon of cinnamon
• 3 tablespoons browned, slivered almonds
• shredded cheese of your choice

Mexican Baked Chicken

1. Roll chicken pieces in flour seasoned with salt, garlic powder, and pepper. Set the chicken aside and toss onion slices in same flour.

2. Melt the butter in a large frying pan. Add the chicken pieces and cook until golden brown on all sides, for approximately 7 to 10 minutes. Transfer the chicken to an ovenproof casserole dish.

3. Preheat oven to 350 degrees.

4. Add the onion slices and chopped tomatoes to the remaining butter in the frying pan; sauté for approximately 4 to 5 minutes. Add the wine, broth, raisins, and olives to onions; season with salt and pepper to taste. Bring mixture to boil and pour over chicken pieces. You should bake for 35 minutes, or until the chicken is tender.

5. Sprinkle with cinnamon and stir until well mixed. Sprinkle shredded cheese of your choice over mixture, and place back in the oven for approximately 5 to 10 minutes, until cheese is melted. You can top the dish by sprinkling the chicken with browned almonds. Dish is best when served immediately!

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