Salsa Chicken and Kidney Beans

4
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"I wish I could remember where I got this one, but I don't. I know I've changed it a bit from the original to suit our taste. This is also good with the addition of a can of whole kernel corn (drained) mixed with the kidney beans. You can also serve it over rice if you'd like."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (474.1 g)
  • Calories 387.1
  • Total Fat - 20.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 31.8 mg
  • Sodium - 1296.7 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.9 g
  • Protein - 16.2 g
  • Calcium - 438.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 F and grease a 1 1/2-quart baking dish.

Step 2

Pour 1/4 cup of the salsa into the prepared dish and spread evenly. Spoon kidney beans over salsa.

Step 3

Sprinkle chicken with chili powder on all sides and arrange on top of beans. Rub chicken on top with garlic and pour remaining salsa over chicken.

Step 4

Place in 325°F oven and bake for about 1 hour or until fork can be inserted in chicken with ease.

Step 5

Garnish with olives, tortilla chips and cheese. When serving, spoon beans and sauce over chicken.

Tips & Variations


No special items needed.

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