Chicken and Beans Casserole

A family dish that gives all.

Ingredients:

8 chicken legs or chicken breasts
12 oz canned red beans
1 tomato (chopped)
10 oz tomato sauce
1 tablespoon sun-dried tomatoes (diced)
4 carrots (peeled, sliced as desired)
1 shallot or red onion (chopped)
3 red potatoes (peeled, sliced as desired)
6 garlic cloves (diced) or 1 teaspoon garlic powder
2 celery ribs (chopped)
½ tablespoon hot red pepper or crushed red pepper flakes
2 teaspoons basil (diced)
4 bay leaves
2 tablespoons wine
4 tablespoons extra-virgin olive oil or vegetable oil
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt;

2nd Step: Rinse the chicken and pat dry, on the chicken legs make 2 one inch light slits on each leg;

3rd Step: On a lightly greased pan, stir-fry the chicken until lightly dry;

4th Step: In a medium saucepan, mix the chicken pieces with red chili powder, garlic, oil, wine, black pepper; cover tightly; put it in the fridge for 20 minutes to marinate;

5th Step: Combine the marinated chicken with the onions, potatoes, carrots, celery, all tomatoes, basil, bay leaves and a pinch of salt;

6th Step: In a preheat 400 degree oven, cover and bake the chicken for 20 minutes;

7th Step: Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.

Serve it warm.

For nutritional facts of this recipe please visit http://www.recipezaar.com/332155. For vitamin content please click on "Print Recipe" on aforementioned site.