| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fiesta Chicken

1 cut-up broiler-fryer 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 cup evaporated milk

1. Spray 10-inch refrigerator-to-oven baking dish with vegetable cooking spray.
2. 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.*
3. Bake uncovered in 375 degrees F. oven for 30 minutes. Slowly pour evaporated milk over chicken; bake 30 minutes more, uncovered.
4. Serve hot with saffron 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.