Mexican Style Chicken Cacciatore

• 4 -5 lbs skinless chicken, bone in (I use leg 1/4s and cut them apart)
• 2 tablespoons olive oil
• 2 red peppers, cut into strips
• 1 medium onion, sliced in rings
• 2 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 3/4 cup dry red wine
• 1 (15 ounce) can black beans, rinsed
• 1/2 teaspoon salt
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne
• 1 tablespoon cumin
• 1/2 teaspoon oregano
• 1/8 teaspoon black pepper
• 1 tablespoon parsley, chopped

1. Preheat oven to 500
2. In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish.
3. Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes.
4. Spread veggies over chicken.
5. Turn off skillet and mix undrained tomatos, wine, beans and seasonings,
6. Pour over all chicken and vegetables.
7. Cover with tin foil, bake 20 minutes at 500.
8. Reduce oven temp to 350 bake an additional 30 to 40 minutes.
9. Uncover and bake 10 more.
10. Sprikle parsley over all and serve over rice or pasta, or alone!
11. note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!

chicken, olive oil, red peppers, onion, garlic, tomatoes, dry red wine, black beans, salt, chili powder, cayenne, cumin, oregano, black pepper, parsley

Taken from www.food.com/recipe/mexican-style-chicken-cacciatore-360243 (may not work)