| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken fryer, cut into serving pieces |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Oil |
| 2 |
tb |
Butter |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Garlic; chopped |
| 2 |
tb |
Parsley; chopped |
| 1 |
|
Green bell pepper; chopped |
| 3 |
tb |
Flour |
| 1 |
c |
Chicken stock Salt and pepper to taste |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Roll the chicken pieces in the flour, which has been well mixed with the
seasonings. Heat the oil and butter in a skillet; place chicken pieces skin
side down in skillet and cook, uncovered, for 15 to 25 minutes on each
side, turning only once. Transfer chicken to heated serving platter and
keep warm. In the same skillet, adding more butter if necessary, saute' the
onion, garlic, parsley, and pepper. Push the vegetables to one side, stir
in the 3 tablespoons of flour, cooking slowly for a few minutes; then add
the chicken stock and stir until thickened. Add salt and pepper to taste
and lemon juice; blend well. Pour this sauce over the chicken and serve.
Makes 4 servings. Trader Vic's Book of Mexican Cooking Typos by Brenda
Adams <adamsfmle@aol.com>
Recipe By : Trader Vic's Book of Mexican Cooking
Posted to FOODWINE Digest 9 October 96
Date: Wed, 9 Oct 1996 19:18:48 -0400
From: Brenda Adams <ADAMSFMLE@AOL.COM>
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