This baked chicken dish is an unusual infusion
of eastern and southwestern flavors that's quite tasty.
Fiesta Chicken
- 1/2 cup bottled chili sauce
1/4 cup catsup
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
- 1 cut-up broiler-fryer chicken
1 cup evaporated milk or heavy cream
- Cooked rice for accompaniment
- Spray 10-inch refrigerator-to-oven baking
dish with vegetable cooking spray.
- In small bowl, mix together chili sauce,
catsup, curry powder, salt, pepper and cumin. Dip each piece
of chicken in mixture and arrange in prepared baking dish. Cover
and refrigerate at least 30 minutes.*
- Bake uncovered in 375°F (190°C) oven
for 30 minutes. Slowly pour evaporated milk over chicken; bake
30 minutes more, uncovered.
- Serve hot with cooked rice.
Makes 4 servings.
* For do-ahead, chicken may be refrigerated
at this point all day or overnight.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
