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Ingredients:
2 lb chicken parts
1/4 cup flour
2 tsp salt
1/4 tsp pepper
1 cup onion, chopped
1/4 cup butter
2 tbsp worcestershire sauce
1/4 tsp garlic powder
1 cup chili sauce
1 1/2 cup chicken broth
3 cup hot rice, cooked
1/2 cup dry sherry
Instructions:
Roll chicken in combined flour, salt, and pepper. Brown in Margarine.
Push chicken to one side. Add onions, saute until transparent. Stir
in remaining ingredients except rice. Bring to a boil, cover and
reduce heat, then simmer for 35 minutes. Serve chicken and sauce over
bed of fluffy rice.
From: Rice Council of America 1971
Servings: 6
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Chicken Tacos With Rice Recipe brought to you by Mexican Recipes To-Go
