Ancho Chicken Breasts with Corn

We made this recipe for a quick dinner dish. It literally took about 15 minutes to assemble. Remember to preheat the oven before you start preparing the dish or you will have to wait to put it in the oven! The recipe comes from a new Christmas present: a cookbook, of course! This recipe appears on page 190 in The Best Casserole Cookbook Ever by Minnesota’s own, Beatrice Ojakangas.

Ancho chile powder is not hot, but a combination of fruity and smoky. We get ours from Penzeys. We thought this recipe might be improved by cutting the ancho powder in half and using an equal amount of chipotle chile powder. Ancho powder is made from dried poblano peppers, while chipotle is made from dried, smoked jalapeno peppers.

4 cups fresh or frozen corn kernels
4 bone-in chicken breasts (about 3½ to 4 lbs. total), split in half
2 tsp ancho chile powder
1 can (6 oz.) tomato paste
1 bottle (12 oz.) beer
2 Tbsp all-purpose flour
1 tsp salt
½ tsp pepper
1 green or red bell pepper, seeded and diced
Hot cooked rice for serving

1. Preheat the oven to 350° F. Coat a shallow 2- to 3-quart casserole with cooking spray. Spread the corn over the bottom of the casserole in an even layer.
2. Wash the chicken breasts and pat dry with paper towels. Sprinkle with the chile powder and arrange in the casserole on top of the corn.
3. Mix the tomato paste, beer, flour, salt and pepper in a small bowl and pour the sauce over the chicken.
4. Sprinkle the chicken with the bell pepper. Spray a sheet of aluminum foil with cooking spray and cover the casserole. Bake for 1½ to 2 hours, or until the chicken is tender. Serve with hot cooked rice.

Serves 8.

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