Mexican Chicken

Author: Canadian Living

  • Portion size 4 servings
  • Credits : katianna hill


  • 1 tablespoon vegetable oil
  • 6 chickens
  • 2 tablespoons apple cider vinegar
  • 1 can stewed tomatoes
  • 2 teaspoons chili powder
  • 2 cups frozen corn kernels or peaches and cream
  • 1/2 cup green peppers chopped
  • 1 tablespoon flour
  • 1/4 teaspoon pepper


In large skillet, heat oil. Brown chicken on both sides. Drain fat.

Stir in tomatoes, vinegar, chili powder, and pepper. Bring to boil, cover and simmer.

Stir in corn and green pepper. Dissolve flour in 2 tbsp water, stir into skillet until bubbly and thickened.

Serve with rice.
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Mexican Chicken