| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Tex-, Mex |
4 |
Servings |
INGREDIENTS
| 1 |
|
Broiler fryer 2-1/2-3-1/2 lb.; cut up |
| 1 |
tb |
Salt |
| 2 |
c |
Uncooked rice |
| 2 |
tb |
Cooking oil |
| 1 |
cn |
(8 oz) tomato sauce |
| 2 |
ts |
Mixed spices; (cumin and peppercorns) |
| 2 |
|
Cloves garlic |
|
|
Boiling water |
INSTRUCTIONS
1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt,
cover and simmer 15-20 minutes.
2. Grind mixed spices and garlic. Add a little water and set aside.
3. In a skillet brown rice in 1 tablespoon oil.
4. Add browned rice to chicken. Cover and simmer 5 minutes.
5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for
20-25 minutes.
6. Stir only once during the simmering process.
7. Serves 8-10. (Try the hot chili sauce with this dish.)
8. (Vermicelli could be substituted for rice.)
Recipe by: From South Texas Mexican Cook Book by Lucy Garza
Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998
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