Mexican Baked Chicken

• 14.5 oz. can stewed tomatoes
• 1 T. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• Sprinkle salt
• 2 lb. chicken (bone-in pieces, or boneless, skinless breasts or thighs)

Preheat the oven to 400. Grease a casserole dish.

Pour the tomatoes into the dish, add in spices and stir to combine. Lay chicken pieces on top of tomatoes, sprinkle with a little extra chili powder and salt. Bake uncovered for 30 minutes. Baste with some of the tomato juices; continue baking for 20 minutes longer, or until done. Serve over rice with a side of refried beans.
Serves 3-4, but easily doubled.