Chicken and Beans Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Family dish Ingredients:
8 chicken legs or 8 chicken breasts |
12 ounces canned red beans |
1 tomato (chopped) |
10 ounces tomato sauce |
1 tablespoon sun-dried tomato (diced) |
4 carrots (peeled, sliced as desired) |
1 shallots (chopped) or 1 red onion (chopped) |
3 red potatoes (peeled, sliced as desired) |
6 garlic cloves (diced) or 1 teaspoon garlic powder |
2 celery ribs (chopped) |
1/2 tablespoon hot red pepper or 1/2 tablespoon crushed red pepper flakes |
2 teaspoons basil (diced) |
4 bay leaves |
2 tablespoons wine |
4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil |
1/4 teaspoon black pepper |
salt |
Directions:
1. Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt.
2. Rinse the chicken and pat dry, on the chicken legs or breasts make 2 one inch light slits on each piece.
3. On a lightly greased pan, stir-fry the chicken until lightly dry.
4. In a medium saucepan, mix the chicken pieces with, red chili powder, garlic, oil, wine, black pepper and stir-fry for 10 minutes; cover tightly; put it in the fridge for 20 minutes to marinate.
5. Combine the marinated chicken with the onions, potatoes, carrots, celery, all kinds of tomatoes, basil, bay leaves and a pinch of salt.
6. In a preheat 400 degree oven, cover and bake the chicken for 20 minutes.
7. Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.
8. Serve it warm.
|
|