Chicken: Spanish Chicken

posted by SusanCa 10-04-101 10:12 AM

Spanish Chicken
This is from the 1971 book

1/3 cup flour
1/2 t garlic powder
1 2 1/2-3 lb broiler-fryer chicken, cut up
1/4 cup shortening
2/3 cup uncooked long-grain rice
1 (28 oz) can tomatoes
1 (16 oz) can garbanzo beans, drained
1 (8 oz) can tomato sauce
1 t sugar
1 t chili powder

Combine flour, 1 t salt, and garlic powder in paper or plastic bag; add chicken a few pieces at a time and shake. In large skillet, brown chicken on all sides in hot shortening; remove chicken.

In skillet combine remaining ingredients and 3/4 t salt; bring to a boil. Top with browned chicken pieces; reduce heat and cover. Simmer till chicken and rice are tender, about 40-45 minutes; stir occasionally.

Serves 4.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line