ROLANDO'S SPICY CHICKEN SPECIALTY

SERVES 6

NEEDED: 6X9 CASSEROLE DISH, 75 MINUTES.

INGREDIENTS:
6 1/4 CHICKEN THIGHS
1 MEDIUM YELLOW ONION SLICED 1/8"
1/2 RED PEPPER SLICED 1/8"
1 GREEN BELL PEPPER SLICED 1/8"
2 SERRANO CHILLIES OR JALEPENOS SLICED 1/8"
1/2 CUP BUTTON TOP MUSHROOMS DESTEMED AND SLICED
1 GARLIC CLOVE MINCED
1 CUP APPLE CIDER VINEGAR
1/2 STICK OF BUTTER SLICED THIN
1/4 CUP OF FLOUR TO LIGHTLY DRIZZLE OVER CHICKEN
2 TEASPOONS CRUSHED RED PEPPER,SEASONED SALT,MEAT TENDERIZER
1 TEASPOON BLACK PEPPER,SALT
4 TEASPOONS LEMON PEPPER, ITALIAN SEASONING

PREP: PREHEAT OVEN TO 400*
DRY RUB CHICKEN WITH 2 TEASPOONS ITALIAN SEASONING,MEAT TENDERIZER,LEMON PEPPER, AND SEASONED SALT. SIT CHICKEN IN ZIPLOCK CONTAINER FOR 20 MINUTES IN FRIDGE.
REMOVE THE CHICKEN, PLACE INTO CASSEROLE DISH.
SPRINKLE SEASONED SALT, 2 TEASPOONS LEMON PEPPER,SALT, AND SPARUTIDY OVER THE CHICKEN AND IN THE DISH
PLACE THE BUTTER SLICES IN BETWEEN THE CHICKEN
DRIZZLE FLOUR LIGHTLY OVER CHICKEN
POUR THE VINEGAR INTO DISH
ARRANGE ALL THE VEGETABLES AND GARLIC IN THE DISH
COVER AND BAKE FOR 30-35 MINUTES,BASTING EVER SO OFTEN.
REMOVE TOP AND CONTINUE TO BROWN IN OVEN FOR 15 MINUTES.