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Cookbooks and a Fiesta Chicken Bake

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I own a lot of cookbooks. They are a guilty pleasure for me. I love to look at all of the pictures and read all of the recipes and there may be one or two recipes that I will actually cook out of those cookbooks that I buy. But there are two cookbooks that I refer back to time and time again. They are my Good Housekeeping cookbook and my Better Homes and Gardens cookbook. I find that these two cookbooks offer the most helpful and useful recipes for the frugal cook. The recipes in there are generations old and have been tested time and time again, yet I always find something new whenever I peruse the pages. They are easily adaptable too. Any cook with a little experience in the kitchen can alter the recipes to fit whatever they have in their pantry. So if you don’t already have these two cookbooks on your shelf, I recommend that you invest in them. They will always be able to answer that question,”What am I going to do for dinner?”

Fiesta Chicken Bake
from Better Homes and Gardens

6 chicken quarters or bone-in breasts
1 medium onion chopped
1 clove minced garlic
1 T cooking oil
1 – 15 oz. can diced tomatoes
1 – 8 oz. can whole kernel corn, drained
1 – 4 oz. can diced green chili peppers, drained
1 t. chili powder
1/2 t. paprika
1 t. cumin
1/8t. pepper
Hot sauce
1/2 cup shredded cheddar
2 T sliced, pitted black olives
Hot cooked rice

Preheat oven to 375. Skin chicken, rinse and pat dry.Season with salt and pepper. Place in a 3 quart rectangular baking dish. Bake for 20 – 30 minutes, drain off fat.
Meanwhile, cook onion in oil in a saucepan until tender but not brown. Add garlic, tomatoes, corn,chili peppers, cumin, chili powder, paprika, pepper and hot sauce.
Pour sauce over chicken. Bake an additional 20-30 minutes, or until juices run clear. Baste occasionally with sauce. Serve on top of rice and top with cheese and olives.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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