Mexican Chicken And Rice Recipe

• 1 (2 1/2 lb.) fryer, skin removed, quartered
• 1/4 c. vegetable oil (corn or possibly soy)
• 1 sm. onion, finely minced
• 1 clove garlic, chopped or possibly minced
• 1/4 c. tomato sauce
• 1/8 teaspoon saffron or possibly 3 tbsp. curry pwdr
• 2 1/2 c. chicken broth or possibly 3 bouillon cubes, dissolved in 2 1/2 c. boiling water
• 1 c. uncooked rice

1. Brown chicken pcs in warm vegetable oil in frying pan or possibly Dutch oven.
2. Add in onion and garlic.
3. Cook till tender.
4. Dissolve saffron in chicken broth and together with tomato sauce; pour over chicken.
5. Cover and cook at medium heat on top of stove for 20 min.
6. Add in rice and stir well.
7. Cover and simmer 30 min or possibly till all the liquid has been absorbed and the chicken is tender.

fryer, vegetable oil, onion, clove garlic, tomato sauce, saffron, chicken broth, rice

Taken from cookeatshare.com/recipes/mexican-chicken-and-rice-47557 (may not work)