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    Mexican Chicken in a Bag


    Source of Recipe


    Internet

    Recipe Link: http://www.kitchenlink.com

    List of Ingredients




    One 4-ounce can chopped chilies, drained

    One 15-ounce can tomato sauce

    1 tablespoon Worcestershire sauce

    1 tablespoon cider vinegar

    1/2 tablespoon dried ground mustard

    1 teaspoon cayenne pepper

    3 cloves garlic, minced

    1 tablespoon ground cumin

    1/2 teaspoon ground cloves

    4 pieces chicken, skin on and bone in, about 2 1/2 to 3 pounds

    Recipe



    In a mixing bowl, combine all the ingredients except the chicken. Mix well.

    Lay out 4 pieces of parchment paper approximately double the size of each piece of chicken. Lay the chicken on half of each foil piece, skin side down. Paint the chicken with the sauce. Turn the chicken, skin side up, and paint with the remaining sauce. Fold the foil piece over the chicken and fold the edges to seal tightly.

    Place in a steamer basket over simmering water and steam for 45 minutes. This can also be baked in a preheated 350 degrees F. oven on a cookie sheet for 45 minutes. Make sure the chicken is fully cooked. Serve.
    YIELD: 4 Servings

 

 

 

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