Mexican Chicken I

Read Reviews (186)

"You can make this one as hot as you like!" — Margaret Rolfe

Directions

Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

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Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2011

Absolutely delicious! Very easy and very quick, I needed something for a late night meal for me and my husband and this fit the bill! I cut the recipe and half and used "Taco Seasoning II" from this site to season the chicken first vs. adding it to the salsa and left out the lemon juice and garlic. I used Ortega's Medium chunky style salsa (a bit more than called for) and love the addition of black beans and chopped red pepper. After everything was layered I topped it with a light Mexican blend cheese. I then baked it at 375 for 45 minutes. Baking this at 400 for an hour and a half would result in some really dried out chicken. After it came out of the oven I dressed it up a bit by topping it off with some sliced black olives and thin sliced green onions.The chicken is tender, juicy and oh so good! It's perfect topped off with dollup of light sour cream and a side of Spanish rice - YUM!

—Jillian

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Most Helpful Critical Review

Oct 26, 2010

Despite my faith in strong review power to determine the goodness of a recipe, I have to say this one was not really anything to write home about in and of its self. For chicken tenderness, 5. Easy of prep, 5. Directions, ?-not sure an hour and a half is necessary at 400. Has any one tried it this way? I did 350 for about 45 minutes. The flavor was just lacking. I think those who have dressed this up with sour cream, cheese, fresh tomatoes, a tortilla, corn chips, etc. are on the right track. I served over rice as suggested by recipe. I accidentally got some canned Mexi-corn on my fork with a mouthful, and went, "That's what this needs! Something to lighten it up!" It is just so heavy and dark. So...if you add these lighter, cooler items, it is a good recipe. But not spectacular.

—Tiina

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252 Ratings

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Mar 21, 2007

This was ABSOLUTELY DELICIOUS! Yummy!! Don't bake for an hour and a half though. That's way too long. I baked for 35 minutes, but I only made 2 servings. I suggest 45 minutes for more servings. If you you bake too long, I'm afraid the beans will burn. I topped with some chopped green onions and served it with sour cream and over rice. This was a really good recipe. The chicken was nice and moist, and it's really a nice low-calorie recipe. I will for sure make again. Thanks.

—Kristen O'Brien

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Jun 10, 2004

My husband and kids loved this recipe! I added 1/2 an onion sauted, 1 can of sliced black olives, and 1 can of chopped green chilis. I reduced the heat to 350 degrees and baked for 1 hour. I sprinkled on grated cheese for the last 5 minutes of cooking. Yummy!

—MrsPotts

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Oct 23, 2004

I tried this recipe last night and my family loved it! I did mix the beans with the salsa and spices as others suggested. Also, omitted the pepper and added some onion. Other changes ~ baked it, covered, for an hour; then put a cup of crushed corn chips and about 1-1/2 cups shredded Mexican blend cheese on top - returned to the oven and baked, uncovered, at 350 for 15 minutes. Will definitely make this again. Thanks for an easy, delicious recipe!

—DPEEKSTOK

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Aug 30, 2003

Cooking boneless chicken breasts in a sauce in the oven really appeals to me. Little chance of dryness. However, a 400 degree oven caused the black beans to become a bit crunchy after an hour. Next time I prepare this, I will bake at 350 degrees & add the black beans in with the salsa mixture. I topped this dish with shredded muenster cheese & baked just until melted for the last few minutes. Delicious even with the slight crunch.

—veda

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Sep 26, 2004

This recipe is awesome. I did add some onions to the mixture and topped it with cheese the last five minutes of baking. To stop the beans from drying out I did like one other reviewer suggested, mixed the beans into the salsa mixture. Served with Pico de Gallo and brown rice. Also had it on a warm tortilla. Will definetly make again.

—PUKEGINIA

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Dec 28, 2005

Very tasty! A great way to get a high fibre meal into a very picky family! I cut back the cumin to 1 tbsp. and at the very end of baking I topped it with some mozza cheese. Will for sure be making again.

—LDSGIRL

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Nutrition

Calories
301 kcal
15%

Carbohydrates
29.1 g
9%

Cholesterol
68 mg
23%

Fat
3.7 g
6%

Fiber
10.7 g
43%

Protein
37.3 g
75%

Sodium
1099 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Chicken I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 301
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 0.5g 3 %
Cholesterol 68mg 23 %
Sodium 1099mg 44 %
** Potassium 734mg 21 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 10.7g 43 %
Protein 37.3g 75 %
Sugars 4.3g
Vitamin A 39 %
Vitamin C 71 %
Calcium 14 %
Iron 60 %
** Thiamin 16 %
** Niacin 150 %
** Vitamin B6 64 %
** Magnesium 22 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.