Title: Chicken Alejandro *
Categories: Chicken Rice Mexican
Yield: 1 Servings
| PATTI - VDRJ67A |
| 1/2 | c | Onions; thinnly sliced |
| 1 | | Garlic clove; minced |
| 1 | tb | Margarine or butter |
| 1 | c | Medium salsa |
| 1/2 | ts | Sugar |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Cloves; ground |
| 1/2 | | Bay leaf |
| 4 | | Chicken breast halves; boneless |
| 2 | ts | Cornstarch |
| 8 | oz | Tomato sauce |
| 1 | sm | Orange; peeled,sections |
| | | Rice |
In a large skillet, over medium heat, cook onion and garlic in margarine
until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add
chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter;
keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into
skillet. Cook, stirring constantly until the mix thickens and begins to
boil. Add orange sections; heat through. Discard bay leaf. Serve chicken
over rice with the sauce over all.