KitchenMagician's Recipe

CHICKEN STEW - FIESTA

Category: Chicken Casseroles

Makes 6 servings.

3 1/2 lb. meaty chicken pieces (breasts, thighs, and drumsticks)
1 onion, chopped
1 T. vegetable oil
1 14-oz. can diced tomatoes
1 c. whole kernel corn
1/2 c. canned green chili peppers, diced
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. ground cumin
pinch black pepper
several dashes Tabasco sauce
1/2 c. shredded Old Cheddar cheese
2 T. sliced pitted ripe olives
3 c. hot cooked rice

Preheat oven to 375F.
Skin chicken; rinse and pat dry. Arrange chicken in a 3-quart rectangular baking dish.
Bake at 375F 30 minutes. Drain off fat.
Meanwhile, in a saucepan, cook onion in hot oil until onion is tender but not brown.
Stir in undrained tomatoes, corn, chili peppers, chili powder, paprika, cumin, pepper, and hot pepper sauce. Pour sauce over chicken.
Bake at 375F for 20 to 30 minutes, or until chicken is tender and no longer pink, basting occasionally with sauce.
Sprinkle chicken with cheese and olives. Serve over hot cooked rice.