Tex-Mex Chicken

• 1 broiler-fryer chicken (2 1/2 lb.), cut into 8 pieces
• 1 (16 oz.) can kidney beans, drained
• 1 c. frozen whole kernel corn
• 1 1/2 c. fresh, canned or bottled salsa sauce
• 3 Tbsp. tomato paste
• 1/2 tsp. dried oregano leaves
• chopped tomatoes and avocado slices (for garnish)
• hot cooked rice

1. Remove skin and fat from chicken.
2. Arrange kidney beans and corn in a 3-quart shallow casserole.
3. Place chicken over the vegetables.
4. In a bowl, combine the salsa, tomato paste and oregano leaves; spoon over the chicken.
5. Cover; bake at 375u0b0 for 45 to 50 minutes, or until the chicken is done.
6. Garnish with chopped fresh tomatoes and sliced avocado.
7. Serve over hot, cooked rice.
8. Good served with green salad, cornbread, tortilla chips and fresh fruit!

chicken, kidney beans, kernel corn, fresh, tomato paste, oregano, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696188 (may not work)