Flaxseed chicken vegetable casserole

Flaxseed chicken vegetable casserole

Serves 5

10 pieces chicken leg or parts

1 large onion slice

1 pasilla chile green pepper slice

3 Roma tomatoes

4 Mexican squash- calabasitas cut in half 

Salt and pepper to taste

1 tsp coconut or olive oil

Season chicken with:

Salt freshly ground pepper

1 tsp achiote

1 tsp cumin

2 tsp flexed powder

1 tbsp sofrito

1 tsp coconut oil or olive oil

Direction: preheat oven at 350 degrees

1-in a bowl season chicken with salt , fresh ground pepper, achiote, cumin, flexed seed powder, sofrito. 

2-Wash your hands or used glove, smared your hands with coconut or olive oil, then mix chicken well. Set aside.

3-Used the other tsp of coconut or olive oil and brush a casserole dish.

4-Assemble the vegetables in the casserole as follow: slice onions, tomatoes, slice pasilla chile, sprinkle with salt and pepper, then add the Mexican squash and the season chicken. 

5-Cover with foil paper, put into oven for, 30 minutes then remove foil and continue to bake at 375 degrees for about 45 minutes or until brown. Served hot.