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Monday, June 8, 2009

Mexican Chicken

You cook this for a LONG time...almost 2 hours. It is so incredibly yummy and the carbs are fairly low (just the flour for dredging). You will need aluminum foil for the recipe to cook correctly.

**Denotes ingredients used in the 2nd part of the recipe.

Mexican Chicken
Chicken pieces--uncooked (I use almost an entire bag of the frozen kind, defrosted)
1 cup flour
4 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup melted margarine/butter
1/2 cup chopped onion**
1/2 cup chopped onion**
1/3 cup water**

Preheat oven to 400*. Combine flour, chili powder, oregano, salt, and pepper in a large plastic bag or shallow dish. Coat chicken thoroughly with flour mixture and then shake off the excess. Place chicken in greased 9x13 baking dish. Pour melted butter over the chicken. Cover baking dish with aluminum foil. Bake for ONE HOUR. Near the end of the first hour of baking, combine the onions, olives, and water in a small bowl. Remove chicken from oven and peel off foil. Spoon onion-olive-water mixture over the chicken pieces. Re-cover the chicken and bake for an additional 50 minutes. Then...enjoy!

Does anyone have any good Mexican/Latin side dishes to share?? I'd love something new to eat with this. We do this on our date night...begin cooking it while the girls are munching their little dinner and by the time we come down from doing bedtime, it's all done.

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