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Mexican Chicken I
05-20-2012, 02:14 AM
Post: #1


6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
06-02-2012, 03:03 PM (This post was last modified: 06-02-2012 03:04 PM by AlisonP0.)
Post: #2
I hope mexican chicken one means that more are coming along, because this definitely looks great! Just a few questions that I always have to try to clarify recipee's for other members. What is a casserole dish, and why 3 quarts, never seen that. Do we need lemon juice, and can we cut down on the chili powder, not a fan of those. That's a ton of salsa to be honest, do we really need all thatSmile. thanks for thread, and for serving with rice, some instructions would be nice!
06-08-2012, 02:53 PM
Post: #3
Great post. I agree with Alison if you continue to post quality posts like this I definitely hope this is not it and you should post more. Chili powder Alison if you like chili soup is the same thing and a little bit really ads flavor. Same with the lemon juice. Not sure what casserole juice is but hopefully someone will come here and help!
06-21-2012, 12:25 PM
Post: #4
Nice post. I agree you should use chili powder just to add a little bit of flavor and ditto with the lemon juice even if you cut it down some. Not 100% sure what casserole juice is either.

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