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Mexican Chicken

Thrifty.Chef's picture
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chicken 3 Pound, cut into serving pieces
  Yellow onion 1 Large, peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled and minced
  Chili powder 1 Tablespoon
  Uncooked rice 1⁄2 Cup (8 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Sliced pimiento stuffed green olives 2 Tablespoon
Directions

1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
2. Add the onion, garlic, and chili powder, and stir to mix. Reduce the heat to moderate and cook, uncovered, for 5 minutes.
3. Add the rice, chicken broth, salt, and pepper, and cook covered, for 25 minutes.
4. Add the tomatoes and olives, and stir. Cover and cook 5 minutes longer. Tilt the skillet, skim the fat from the pan juices, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken

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