Chicken ranchero - I made this up!

[sleepyhead]

It was time to use up some odds and ends, so I made this the other night and it was yummy. You could vary the amounts of the vegetables - I just used what I had on hand. I didn't bother to brown the chicken first, since I am lazy and didn't want to dirty another pan, but you could do it that way if you want a browner skin.

1 chicken, cut up
Flour for dredging
Ancho chili powder (can order from Penzeys)
Chipotle chili powder (from Penzeys)
1 teaspoon cumin seeds
1/2 onion, chopped
1/2 green pepper, sliced into thin strips
1/2 can pitted black olives, sliced
1 can hominy
1 can Campbell's Ranchero Tomato soup

Preheat oven to 375 degrees. Dredge chicken in seasoned flour (I used a little salt and a generous amount of ancho chili powder). Put in bottom of oven-safe lidded pot or Dutch oven. Sprinkle with onion, green pepper, olives, and hominy. Mix soup with cumin seeds and chipotle chili powder to taste and pour over chicken. Cover tightly and bake for 1 hour or until done.

[Longhorn]

1. Wow, that sounds great!

I'd leave out the hominy due to personal tastes but otherwise, :9

Maybe I'll use corn instead.