Mexican Chicken

• 1 whole chicken, cut into pieces
• 2 Tbsp. butter or 1/4 inch oil in frying pan
• 4 green onions, sliced with top also cut up
• 1/2 c. catsup
• 2 Tbsp. Worcestershire sauce
• 2 tsp. cider vinegar
• 1/2 tsp. chicken flavor bouillon
• 1/4 tsp. crushed red pepper or to taste
• 4 to 5 seven to eight inch flour tortillas (corn tortillas are good too)

1. Dust chicken pieces with garlic powder to taste; then brown in butter or oil.
2. Remove chicken.
3. In drippings, saute green onions until tender; stir frequently.
4. Remove chicken to skillet.
5. Mix catsup, Worcestershire sauce, vinegar, bouillon, crushed red pepper and 1/8 to 1/4 cup water; pour on top of chicken.
6. Heat until boiling.
7. Cover and simmer for 20 minutes or until chicken is fork-tender.
8. Preheat oven to 350u0b0.
9. Place tortillas that have been cut into triangles on cookie sheet.
10. Dust with salt, if desired, and bake 15 minutes or until crisp.
11. Place chicken on meat platter and encircle with tortilla chips.

chicken, butter, green onions, catsup, worcestershire sauce, cider vinegar, chicken flavor, red pepper, eight inch flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048247 (may not work)