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Mexican Chicken
3-4 pound chicken, cut into 8 pieces
Salt
Black Pepper
1/2 cup all-purpose flour
1 tablespoons ground chili powder
1 teaspoon ground cumin
1/3 cup vegetable oil
1 large onion chopped
1 clove garlic, minced
1-1/2 cups uncooked rice
1 can (15-oz.) diced tomatoes
3 cups water
1 medium green pepper, cored, seeded and diced
1 medium red pepper, cored, seeded and diced
1 cup sliced, pitted ripe olives
Dash hot red pepper sauce
Season chicken pieces with salt and black pepper.
Combine flour, chili powder, and cumin in a large plastic bag.
Place chicken pieces, a couple at a time, in the bag and shake to
coat well.
Place the All-Purpose Pan in the MAXIM® Oval Roaster/Grill Pan
Base.
Add the oil to the pan and turn the Temperature Dial to 375ºF.
When the Temperature "Ready" Light turns off, add the chicken
pieces and brown 10 minutes on each side, or until golden brown.
Remove chicken from oil and drain on paper towel.
Add onion and garlic to the pan and sauté 4 to 5 minutes, or until
the onion is soft. Stir in the rice, tomatoes, and water. Arrange
the chicken over the rice. Cover and cook at 300ºF, 35 to 40 min-
utes, or until the rice tests done, adding additional water if neces-
sary. Sprinkle peppers and olives over chicken and cook 5 minutes
longer.
Makes 4 to 6 servings
15