Title: Chicken Tacos with Rice
Categories: Rice Mexican Poultry
Yield: 6 Servings

2	lb	Chicken parts
1/4	c	Flour
2	ts	Salt
1/4	ts	Pepper
1	c	Onion, chopped
1/4	c	Butter
2	tb	Worcestershire sauce
1/4	ts	Garlic powder
1	c	Chili sauce
1 1/2	c	Chicken broth
3	c	Hot Rice, cooked
1/2	c	Dry Sherry

Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute 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.

From: Rice Council of America 1971

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