Friday, November 21, 2008

Chicken In Chilpotle Sauce

Like jars of Prego pasta sauce, jars and cans of pre-made Mexican sauces are great additions to an easy and flavorful dinner recipe. To a few chicken quarters add a can of red enchilada sauce or a jar of smoky chilpotle sauce with white wine or vegetable stock and some aromatics, then slow oven roast. Pre-made Mexican sauces are available at any grocery store and are reasonably priced for around a dollar. Place the cooked chicken over white or brown rice; spoon on the sauce and watch the rice soak it up. Canned black beans are a good addition and a bit bland by themselves; so add sauteed onion and garlic then slow cook for a half hour for extra flavor.

Ingredients (serves 2-4)
1 11.3 oz. jar of 99.99 cent chilpotle sauce or a 12 oz. can of red enchilada sauce
1 and 1/2 cups of 99.99 cent white wine or vegetable stock
2 - 4 chicken leg quarters or whole breasts
1 cup each chopped aromatic veggies including onion, bell pepper and celery
2 tbsp. of garlic, jar or fresh
Salt and pepper to taste

Directions
Preheat oven to 350 degrees. Saute veggies until soft, about 5 minutes in a roasting pot. Add all ingredients including wine, stock and chicken. Bake uncovered for about 2 hours. Chicken will become golden brown and remain moist in the sauce. If you leave the skin on you may need to skim off some grease before serving.
* For a stove top version bring sauce with chicken to a boil, turn down heat to low and cook covered for one hour and finish cooking uncovered for half an hour.

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