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MEXICAN CHICKEN

Category:    Chicken
Yield: 4 servings
 
      3 lb Broiler-fryer chicken,cut           1    Clove garlic, minced
           -into 8 pieces                  1 1/2 c  Uncooked rice
           Salt                           14 1/2 oz Can tomatoes,coarsely
           Pepper                                   -chopped
    1/2 c  Flour                               3 c  Water
      2 tb Chili powder                      1/2 c  Chopped green pepper
      1 ts Cumin                             1/2 c  Chopped red pepper
    1/3 c  Vegetable oil or shortening         1 c  Sliced pitted ripe olives
      1 c  Chopped onion                            Ds red pepper sauce
 
  Sprinkle chicken with salt and pepper. Combine flour, chili powder and
  cumin in a plastic bag. Place chicken pieces in bag and shake until well
  coated. In electric skillet, heat oil with heat control set at 350 degrees.
  Brown chicken in hot oil 10 minutes on each side or until golden brown. Add
  onion and garlic. Saute 4 to 5 minutes. Stir in rice, tomatoes and water.
  Arrange chicken over rice. Cover and turn heat control down until light
  goes off (simmer point). Simmer 35 to 40 minutes, adding more water, if
  necessary. Sprinkle green and red pepper over chicken. Cover and cook an
  additional 5 minutes. Toss in olives and heat through.
  
  Makes 4 to 6 servings.
 

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