A versatile meal that can be made easily made to accommodate Vegetarians at the table too.
Course
Dinner
Prep Time15minutes
Cook Time1hour15minutes
Total Time1hour30minutes
Servings6
Calories378kcal
AuthorBarry C. Parsons
Ingredients
One whole3 lb chicken, cut in individual pieces
salt and peppe to season
Aprox. 1 tbsp chili powder to season the chicken
3tbspolive oil
3clovesminced garlic
1medium red onionfinely diced
1cuptomato sauce
4cupscanned diced tomatoes
1red bell pepperdiced
1cupfrozen sweet corn
1large can black beansrinsed
1tbspcumin
2tbspchili powder
3tbspmolasses or 4 tbsp brown sugar
2tspground chipotle powderor more to taste
1/2tspground black pepper
1tspsalt
Instructions
Preheat the oven to 375 degrees F.
Season the chicken pieces with sat and pepper and sprinkle with chili powder.
Roast for 45 minutes on a baking sheet. Don't crowd the pieces too closely, there should be space between them.
In a large pot heat the olive oil over medium heat.
Add the garlic and red onion and cook until the onions soften.
Add all of the remaining ingredients and simmer slowly for about 45 minutes.
Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.