| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry, Rice, Mexican | 6 | Servings |
INGREDIENTS
| 2 | lb | Chicken parts |
| 1/4 | c | Flour |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Onion, chopped |
| 1/4 | c | Butter |
| 2 | tb | Worcestershire sauce |
| 1/4 | ts | 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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