Chicken Mexicali Recipe

• 3 pound frying chicken, cut in serving pcs
• 1/3 c. shortening
• 1 teaspoon salt
• 1 onion, minced
• 4 canned pimentos, sieved
• 1 clove garlic, minced
• Boiling water
• Warm cooked rice
• 4 tbsp. flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 c. water

1. Sprinkle chicken with salt and pepper.
2. Fry in warm shortening in skillet till golden on both sides.
3. Add in salt, onion, garlic, pimento, and sufficient boiling water to just barely cover chicken.
4. Cover skillet and simmer till chicken is tender, about 35 min.
5. Place warm rice in bottom of deep serving dish and keep warm while making sauce.
6. Combine flour, salt, pepper, and paprika; add in cool water and mix till smooth.
7. Stir into warm drippings and cook till smooth and thickened.
8. If necessary, thin with additional water or possibly cream.
9. Pour sauce over chicken and rice and serve.
10. Serves 4.

chicken, shortening, salt, onion, pimentos, clove garlic, boiling water, rice, flour, salt, pepper, paprika, water

Taken from cookeatshare.com/recipes/chicken-mexicali-43774 (may not work)