Spanish Chicken Recipe
Summary
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Garlic powder | 1/2 Teaspoon | |
| Fryer chicken | 3 Pound | |
| Shortening | 1/4 Cup (16 tbs) | |
| Rice grain | 2/3 Cup (16 tbs) | |
| Tomatoes | 1 28 Ounce | |
| Garbanzo beans | 1 16 Ounce, drained | |
| Tomato sauce | 1 8 Ounce | |
| Sugar | 1 Teaspoon | |
| Chili powder | 1 Teaspoon |
Directions
Combine flour, 1 teaspoon 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 teaspoon salt; bring to boiling.
Top with browned chicken pieces; reduce heat and cover.
Simmer till chicken and rice are tender, 40 to 45 minutes; stir occasionally.
In large skillet brown chicken on all sides in hot shortening; remove chicken.
In skillet combine remaining ingredients and 3/4 teaspoon salt; bring to boiling.
Top with browned chicken pieces; reduce heat and cover.
Simmer till chicken and rice are tender, 40 to 45 minutes; stir occasionally.
Chef
