Instructions: Sprinkle chicken generously with seasoned salt. In a large Dutch oven, brown chicken on both sides in a little oil or bacon grease.

After browning, remove skin if desired. In the same pan, start layering - chicken, onion, garlic, potatoes, chiles, beans, chili powder and top off with the tomatoes and water. Cover tightly and bake at 300 degrees for 2 to 3 hours. Chicken should be falling off the bones. I serve this over rice to soak up all the juices.

Serves
4 to 6.

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