Chicken Recipes--Fiesta Chicken

1 cut-up broiler-fryer chicken
1/2 cup bottled chili sauce
1/4 cup catsup
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 cup evaporated milk

1. Spray 10-inch refrigerator-to-oven baking dish with vegetable cooking spray.
2. In small bowl, mix together chili sauce, catsup, curry powder, salt, pepper and cumin. Dip each piece of chicken in mixture and arrange in prepared baking dish. Cover and refrigerate at least 30 minutes.*
3. Bake uncovered in 375 degrees F. oven for 30 minutes. Slowly pour evaporated milk over chicken; bake 30 minutes more, uncovered.
4. Serve hot with saffron rice.

Makes 4 servings.

* For do-ahead, chicken may be refrigerated at this point all day or overnight.

Recipe provided courtesy of the National Chicken Council. Used with permission.