• 8servings
  • 476calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 bone-in chicken breast halves, with skin

  2. 1 cup all-purpose flour

  3. 1 tablespoon vegetable oil

  4. 2 (15 ounce) cans tomato sauce

  5. 2 (15 ounce) cans whole kernel corn

  6. 1/2 cup diced onion

  7. 2 cloves garlic, minced

  8. 2 tablespoons chili powder

  9. 1/2 teaspoon crushed red pepper flakes

  10. salt to taste

Instructions Jump to Ingredients ↑

  1. Dredge chicken in flour; heat oil in a large skillet and brown, about 5 to 7 minutes. Remove from heat and set aside.

  2. In a large saucepan combine the tomato sauce, corn and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes and salt. Add chicken and reduce heat to low. Simmer for 60 minutes, to allow flavors to blend and penetrate the chicken.


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