CHICKEN MEXICANA

2 to 2 1/2 pounds broiler-fryer pieces
1 tablespoon vegetable oil
1 cup quartered fresh mushrooms
1 medium onion, sliced
2 tablespoons all- purpose flour
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup Heinz Tomato Ketchup
Hot cooked rice (for serving)

In large skillet, brown chicken in oil; remove.

In same skillet, saute mushrooms and onion until onion is tender.

Stir in flour, chili powder, salt and pepper. Slowly stir in water and ketchup. Return chicken to skillet; baste with sauce. Cover; simmer 35 to 45 minutes or until chicken is tender, basting occasionally. Skim excess fat from sauce.

Serve chicken and sauce with rice.

Microwave Directions for Chicken Mexicana:
Remove skin from chicken. If chicken leg and thigh are attached, separate at joint. Substitute 1 tablespoon butter or margarine for vegetable oil. Increase flour to 3 tablespoons. Decrease water to 3/4 cup. Place chicken, skinned-side down, in a 2-quart oblong baking dish, with thicker pieces toward edge of dish. Place mushrooms, onion and butter in a 4-cup glass measure. Microwave at HIGH 3 minutes, stirring once. Blend in flour and water, stirring until smooth. Add ketchup, chili powder, salt and pepper; pour over chicken. Cover dish with waxed paper and Microwave at HIGH 18 to 20 minutes, turning chicken over, rearranging and basting halfway through cooking. Serve chicken and sauce with rice. Recipe tested in a 650-watt microwave oven.

Makes 4-5 servings (2 1/3 cups sauce)
Source: Heinz Ketchup Recipe Collection, H.J. Heinz Co., 1988