| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Mex, Tex- | 4 | Servings | |
INGREDIENTS
| 1 | Broiler fryer 2-1/2-3-1/2 | |
| lb. cut up | ||
| 1 | T | Salt |
| 2 | c | Uncooked rice |
| 2 | T | Cooking oil |
| 1 | 8 oz tomato sauce | |
| 2 | t | Mixed spices, cumin and |
| peppercorns | ||
| 2 | Cloves garlic | |
| Boiling water |
INSTRUCTIONS
In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. Grind mixed spices and garlic. Add a little water and set aside. In a skillet brown rice in 1 tablespoon oil. Add browned rice to chicken. Cover and simmer 5 minutes. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes. Stir only once during the simmering process. Serves 8-10. (Try the hot chili sauce with this dish.) (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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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 73.1mg
Sodium: 2131.7mg
Potassium: 478.4mg
Carbohydrates: 26.6g
Fiber: 1.4g
Sugar: 2.7g
Protein: 29.9g