Mexican Chicken With Gravy

"I found this in “The Spice Cookbook” by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005."
 
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Ready In:
35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In the largest skillet with a cover you have, brown the chicken in the butter.
  • Add the tomatoes, onion, salt and ½ c water.
  • Cover and simmer for 20 minute.
  • Add the chili powder, garlic powder, pepper and pimiento.
  • Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru.
  • Remove the chicken from the pan.
  • Mix flour with 1 tbsp water. Be sure there are no lumps.
  • With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy.
  • Serve the chicken over rice with the gravy.

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Reviews

  1. This turned out very good! I did make a few changes that I feel helped it out a little. How can you have Mexican anything without Cumin? I added about a half teaspoon and it helped tremendously. I also used 2-14.5 oz cans of diced tomatoes since I did not have any fresh ones. Will use 3 cans next time. Another thing, the whole chicken I used had a lot of extra fat on it. I sliced this fat very thin and rendered it out before I did anythingl That left quite a bit of oil in the skillet but sure did flavor the dish. I did skim off all the grease from the dish before serving. Will definitely make it again.
     
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RECIPE SUBMITTED BY

I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)
 
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