I got the idea for this recipe from a local poultry grower, Wampler; I've kicked it up quite a few notches!
Serves: 4
Heat Scale - Medium Hot 6 pieces chicken, bone-in, skin on
Kosher salt and coarse-ground black pepper
Ancho chile powder
Olive oil
2 fresh limes
1 jar sliced jalapeno chiles (12 oz.) -- drained
Chopped fresh cilantro

Preheat oven to 400 degrees; spray a 13x9x2 baking pan with PAM. Wash chicken under cold running water; pat dry with paper towels. Season chicken on both sides with salt, pepper and ancho chile powder; place in prepared baking pan. Drizzle olive oil over chicken; squeeze juice from 1 of the limes over; Sprinkle sliced chiles evenly over chicken; top with slices of the second lime. Bake 45 minutes or until cooked through. Serve garnished with chopped fresh cilanto, with warm tortillas and rice. Chile-lime sauce from the pan may be served on the side if desired.

Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved