Mexican Chicken from New York Times Menu Cookbook by Craig Claiborne
Brown the chicken in the butter. Add the tomatoes, onion, garlic, salt and one-half cup water. Cover and simmer for about thirty minutes, until the chicken is tender. Add the chili powder, pepper ...
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Ingredients
- ¼ cup chopped pimiento
- 1 tablespoon all-purpose flour
- 3 medium tomatoes, peeled and quartered
- 1 frying chicken (3 pounds), cut into serving pieces
- 3 tablespoons butter
- ¼ cup chopped onion
- 2½ teaspoons salt
- 1 garlic clove, finely minced
- 1 tablespoon chili powder
- ⅛ teaspoon freshly ground black pepper
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