This recipe was really good. It will last one person for quite sometime or feed a family of 4 to 6 persons.
I tend to be creative with recipes so I used more salsa and cheese than was in the recipe. I figure that a recipe is a guideline not written in stone.
Chicken,Black Beans and Salsa
Ingredients:
8 chicken legs
salt and pepper or season blend of your choice
2 (16 ounces)cans of black beans, drained and rinsed
2 (12 to 15 ounces)cans of whole kernel corn, drained
4 cups chunky salsa, divided
1/4 cup chopped fresh cilantro, divided (I used dried cilantro and guesstimated)
6 ounces (1 1/2 cups or whatever works for you) shredded Mexican cheese blend or mixture of Cheddar, Monterey Jack, and Colby cheeses
Preparation:
Heat oven to 350°.
Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
Wash chicken and pat dry.
Sprinkle the chicken all over with salt and pepper or whatever seasoning works for you. I just picked what I was in the mood for.
Combine the drained beans, corn, 2 cups of the salsa, and half of the cilantro.
Put the mixture into the prepared baking dish.
Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken.
Sprinkle with the remaining cilantro and top evenly with the cheese.
Cover tightly with foil and bake for 25 to 40 minutes.
Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Serves 4 to 6.
