Title: Chicken Stew Mexicana
Categories: Cake Casserole Ethnic Diet Poultry
Yield: 6 Servings
| 1/4 | c | Flour |
| 1 | pk | Chicken taco seasoning mix |
| 3/4 | c | Water |
| 1 | cn | Whole kernel corn(17oz) |
| 2 | tb | Green chilies,diced |
| 1/2 | ts | Seasoned salt |
| 2 | lb | Chicken thighs,skinned |
| 1 | cn | Tomatoes,cut up(16oz) |
| 1 | cn | Black olives,pitted(3.5oz) |
1. Combine flour, seasoned salt and chicken taco seasoning mix in a large
plastic bag.
2. Place chicken thighs in a bag and shake to coat; set aside.
3. Place remaining ingredients in a 3-quart casserole along with chicken
and remaining seasoned flour; blend well.
4. Bake, uncovered, in preheated 350'F. oven about 1 hour 20 minutes.