Sweet and Spicy Tomato Dump Chicken - OAMC |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This is a variation of the fabulous Sweet Salsa Dump Chicken - OAMC. My boys like their food a bit on the tame side. Makes 4 bags. Tip: I remove the skin from all the chicken at once. I wear disposable plastic gloves and grab the skin with a paper towel. It is much easier to pull off and the gloves keep your hands from freezing. Ingredients:
6 lbs skinless chicken legs, excess fat removed (i use 4 legs per bag) |
24 ounces apricot jam (i use 2 jars) |
2 (28 ounce) cans diced tomatoes |
4 (1 1/2 ounce) packets taco seasoning mix |
Directions:
1. For immediate cooking: Reduce recipe to 4 servings. Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3. For freezing: Place 1/4 ingredients into each 1 Gallon freezer bag.
4. Lay flat in freezer.
5. To thaw and cook: Take a bag out of the freezer the night before, make sure the baggie is completely closed.
6. Place the Bag on a refrigerator shelf to thaw.
7. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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