Chilies And Chicken Casserole


2 tbsp. olive

1 frying chicken, cut up % 26 patted dry

1 med. sized onion, chopped

1 sm. sweet red pepper, seeded % 26


2 cloves garlic, chopped

1 tbsp. pine nuts

1 jalapeno peppers, seeded % 26 chopped

(canned is fine)

1 tsp. ground cumin

1 c. fresh or frozen canned corn

kernels, well drained

1 c. fresh or canned tomatoes, finely


Juice of 1 lemon

Salt % 26 freshly ground pepper

2 tbsp. chopped fresh coriander


Heat the oil in a large, heavy skillet (ovenproof). Add the chicken pieces and cook over high heat until they are nicely browned. Do not crowd them in the pan and remove them to a bowl as they brown. You may have to brown the chicken in several shifts. Preheat oven to 350 degrees. Lower the heat and add the onion and red pepper to the pan. Saut‚ until tender. Add the jalapeno pepper, garlic and pine nuts and saut‚ for a minute or so, then stir in the cumin. Add the corn, increase the heat to medium high and saut‚ a few minutes longer. Stir in the tomatoes and the lime juice. Return the chicken to the pan along with any juices that may have been released by the chicken as it cooled. Baste the chicken with the pan juices and season with salt and pepper. Cover and bake 40 minutes. Sprinkle with coriander before serving.


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