Chicken Tacos With Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry, Rice | 6 | Servings |
INGREDIENTS
| 2 | lb | Chicken parts |
| 1/4 | c | Flour |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Onion, chopped |
| 1/4 | c | Butter |
| 2 | T | Worcestershire sauce |
| 1/4 | t | Garlic powder |
| 1 | c | Chili sauce |
| 1 1/2 | c | Chicken broth |
| 3 | c | Hot Rice, cooked |
| 1/2 | c | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 20.3mg
Sodium: 1490.3mg
Potassium: 490.1mg
Carbohydrates: 45.4g
Fiber: 1.2g
Sugar: 6.5g
Protein: 8.5g