Yield: 6 servings
|1 \N||Chicken, cut into pieces (3-4 pound)|
|2 tablespoons||Vegetable oil|
|1 can||LAS PALMAS Red Chile Sauce (19 oz)|
|1 pack||Taco seasoning mix (1.25 oz)|
|½ cup||Finely chopped pickled jalapenos|
|3 cups||Cooked rice|
1. Rinse chicken; pat dry. In large skillet, fry chicken in oil until lightly browned. Remove from skillet and drain on paper towels.
2. In 13x9" baking dish, combine red chile sauce, taco seasoning and jalapenos; mix well. Arrange chicken in sauce; spoon sauce on top of chicken pieces.
3. Bake 45-60 minutes or until chicken is done. Serve chicken and sauce over rice.
SUGGESTIONS: Serve with zucchini and corn topped with LAS PALMAS Salsa Mexicana. For quick casserole, debone chicken and mix with sauce and rice. Submitted By MICHAEL ORCHEKOWSKI On 08-08-95