Chicken tacos with rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken parts |
| ¼ | cup | Flour |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Onion, chopped |
| ¼ | cup | Butter |
| 2 | tablespoons | Worcestershire sauce |
| ¼ | teaspoon | Garlic powder |
| 1 | cup | Chili sauce |
| 1½ | cup | Chicken broth |
| 3 | cups | Hot Rice, cooked |
| ½ | cup | Dry Sherry |
Directions
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