Creole Dump Chicken

• 1 tablespoon olive oil
• 14 cup onion, Chopped
• 14 cup bell pepper
• 1 garlic clove, minced
• 14 ounces diced tomatoes with basil and oregano (undrained)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons red wine vinegar
• 12 teaspoon dried basil
• 34 teaspoon cajun seasoning or 34 teaspoon creole seasoning
• 1 tablespoon brown sugar
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon Tabasco sauce
• 1 12 lbs chicken pieces

1. For immediate cooking: Preheat oven to 350 degrees .
2. Mix all ingredients but the chicken together.
3. Place chicken into a prepared baking dish, and pour sauce over the top.
4. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
5. For freezing: Place all ingredients into a 1 Gallon freezer bag.
6. Lay flat in freezer.
7. To cook from the freezer: Thaw in the refrigerator.
8. Preheat the oven to 350 degrees .
9. Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

olive oil, onion, bell pepper, garlic, tomatoes, worcestershire sauce, red wine vinegar, basil, cajun seasoning, brown sugar, salt, pepper, tabasco sauce, chicken

Taken from www.food.com/recipe/creole-dump-chicken-240528 (may not work)