Chicken Tacos with Rice
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
chicken pieces
chicken parts |
|
¼ | cup |
all-purpose flour
|
|
2 | teaspoons |
salt
|
|
¼ | teaspoon |
black pepper
|
|
1 | cup |
onions
chopped |
|
¼ | cup |
butter
|
|
2 | tablespoons |
worcestershire sauce
|
|
¼ | teaspoon |
garlic powder
|
|
1 | cup |
chili sauce
|
|
1 ½ | cups |
chicken broth
|
|
3 | cups |
rice, cooked
hot |
|
½ | cup |
sherry
dry |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
907.2 | g |
chicken pieces
chicken parts |
|
59 | ml |
all-purpose flour
|
|
1E+1 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
237 | ml |
onions
chopped |
|
59 | ml |
butter
|
|
3E+1 | ml |
worcestershire sauce
|
|
1.3 | ml |
garlic powder
|
|
237 | ml |
chili sauce
|
|
355 | ml |
chicken broth
|
|
7.1E+2 | ml |
rice, cooked
hot |
|
118 | ml |
sherry
dry |
* |
Directions
Roll chicken in combined flour, salt, and pepper.
Brown in Margarine.
Push chicken to one side.
Add onions, sauté 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.