Southwestern Style Chicken

• 2 (2 1/2 to 3 lb.) frying chickens, cut up and skinned
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 Tbsp. oil
• 1 (28 oz.) can tomatoes, cut up
• 1 (11 oz.) can Green Giant Niblets golden sweet corn
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can chopped green chilies
• 2 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/4 tsp. pepper
• 1/4 tsp. hot pepper sauce
• 1 c. shredded Cheddar cheese
• 1 (2 1/4 oz.) can sliced olives, drained

1. Heat oven to 375u0b0.
2. Arrange chicken in two ungreased 13 x 9-inch baking dishes.
3. Bake at 375u0b0 for 30 minutes.
4. Meanwhile, in a medium saucepan, cook and stir onion and garlic in oil until onion is tender.
5. Stir in remaining ingredients except cheese and ripe olives; blend well.
6. Cook over medium heat until mixture is hot; set aside.
7. Remove chicken from oven.
8. If necessary, using spoon, remove most of the pan juices; turn chicken over.
9. Pour half of sauce evenly over chicken in each dish.
10. Return to oven; bake for an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear, basting occasionally.
11. Sprinkle chicken with cheese.
12. Bake for 3 more minutes or until cheese melts.
13. Garnish with ripe olives.
14. Makes 8 servings.

frying chickens, onion, garlic, oil, tomatoes, corn, tomato paste, green chilies, chili powder, paprika, salt, cumin, pepper, hot pepper sauce, cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662411 (may not work)