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Chicken Mexicali

By Hey Jude on February 27, 2003

1 Reviews

Prep Time: 30 mins
Total Time: 2 hrs
Servings: 6

About This Recipe

"This is really mild, it's a 70's style Mexican dish that my mother used to serve to us. You can jazz it up with a can of chopped green chiles if you like. It's really tasty with or without any extra heat."

Ingredients

2 broiler-fryer chickens, cut up
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon salt
2 garlic cloves, crushed
1 large onion, diced
1 green pepper, diced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
1 (16 ounce) cans stewed tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon salt

Directions

Brown chicken in batches in butter, add salt.
Move chicken aside and saute garlic, then mix with chicken.
Transfer to a baking dish.
In same pan, saute onions and green peppers in 1 tbsp butter until tender, add remaining ingredients.
Heat and pour over chicken.
Cover and bake at 350°F for 45 minutes, or until tender.
Remove cover, spoon sauce over and bake 10-15 minutes more.
Serve over rice.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (460 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 785.3
Calories from Fat 486: 61%

Amount Per Serving: %
Total Fat 54.0g: 83%
Saturated Fat 18.1g: 90%
Cholesterol 250.3mg: 83%
Sugars 9.9 g
Sodium 1255.8mg: 52%
Total Carbohydrate 14.3g: 4%
Dietary Fiber 1.5g: 6%
Sugars 9.9 g: 39%
Protein 58.3g: 116%

Reviews

"Great recipe,Judy.We all enjoyed ourselves!Instead of baking this I just kept chicken form step one in the dutch oven and added remaning ingredients to pot.Served with rice and corn,Another great recipe Judy!Happy to have choosen you as my chef!I still have more of your recipes tp cook so keep your eyes peeled for more reviews!"

By crawfish pie on March 24, 2003 | 46208