Filter
Top Products
24.
Electric Skillet Use and Care Guide
MEXICAN CHICKEN
1 (2-1/2 to 3 pound) broiler-fryer chicken, cut into 8 pieces
Salt
Pepper
1/2 cup flour
2 tablespoons chili powder
1 teaspoon cumin
1/3 cup vegetable oil
1 cup chopped onion
1 clove garlic, minced
1-1/2 cups uncooked rice
1 4-1/2 ounce can tomatoes, coarsely chopped
3 cups water
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup sliced, pitted ripe olives
Dash 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 to
coat well. In Electric Skillet, heat oil with heat control set at 350°F.
Brown chicken in hot oil 10 minutes on each side or until golden
brown. Remove chicken from skillet. Add onion and garlic to skillet,
sauté 4 to 5 minutes. Stir in rice, tomatoes and water. Arrange
chicken over rice. Add cover with vent closed and turn heat control
down until light goes out (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.