Chicken and Beans Casserole

• 8 chicken legs or 8 chicken breasts
• 12 ounces canned red beans
• 1 tomatoes (chopped)
• 10 ounces tomato sauce
• 1 tablespoon sun-dried tomato (diced)
• 4 carrots (peeled, sliced as desired)
• 1 shallots (chopped) or 1 red onion (chopped)
• 3 red potatoes (peeled, sliced as desired)
• 6 garlic cloves (diced) or 1 teaspoon garlic powder
• 2 celery ribs (chopped)
• 12 tablespoon hot red pepper or 12 tablespoon crushed red pepper flakes
• 2 teaspoons basil (diced)
• 4 bay leaves
• 2 tablespoons wine
• 4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil
• 14 teaspoon black pepper
• salt

1. Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt.
2. Rinse the chicken and pat dry, on the chicken legs or breasts make 2 one inch light slits on each piece.
3. On a lightly greased pan, stir-fry the chicken until lightly dry.
4. In a medium saucepan, mix the chicken pieces with, red chili powder, garlic, oil, wine, black pepper and stir-fry for 10 minutes; cover tightly; put it in the fridge for 20 minutes to marinate.
5. Combine the marinated chicken with the onions, potatoes, carrots, celery, all kinds of tomatoes, basil, bay leaves and a pinch of salt.
6. In a preheat 400 degree oven, cover and bake the chicken for 20 minutes.
7. Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.
8. Serve it warm.

chicken, red beans, tomatoes, tomato sauce, tomato, carrots, shallots, red potatoes, garlic, celery, hot red pepper, basil, bay leaves, wine, extra virgin olive oil, black pepper, salt

Taken from www.food.com/recipe/chicken-and-beans-casserole-332155 (may not work)