Mexican Style Chicken Cacciatore

This came from an idea to use up left-over baked chicken. I adapted my favorite Italian Cacciatore recipe and the results were wonderful, so said my family. So I worked it a bit so it could be made from the start. This is now in my regular rotation. Play around with the spices until it suits you! This can be made with any type of chicken, with or without bones. And, of course, if using leftover baked chicken go to step 3 where veggies are added.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 4 -5  lbs skinless chicken, bone in (I use leg 1/4s and cut them apart)
• 2  tablespoons olive oil
• 2  red peppers, cut into strips
• 1  medium onion, sliced in rings
• 2  garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 3⁄4 cup dry red wine
• 1 (15 ounce) can black beans, rinsed
• 1⁄2 teaspoon salt
• 1  tablespoon chili powder
• 1⁄2 teaspoon cayenne
• 1  tablespoon cumin
• 1⁄2 teaspoon oregano
• 1⁄8 teaspoon black pepper
• 1  tablespoon parsley, chopped

Directions

1. Preheat oven to 500
2. In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish.
3. Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes.
4. Spread veggies over chicken.
5. Turn off skillet and mix undrained tomatos, wine, beans and seasonings,
6. Pour over all chicken and vegetables.
7. Cover with tin foil, bake 20 minutes at 500.
8. Reduce oven temp to 350 bake an additional 30 to 40 minutes.
9. Uncover and bake 10 more.
10. Sprikle parsley over all and serve over rice or pasta, or alone!
11. note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!