Mexican Chicken

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 frying chicken (3 pounds), cut into serving pieces
  • 3 tablespoons butter
  • 3 medium tomatoes, peeled and quartered
  • ¼ cup chopped onion
  • 1 garlic clove, finely minced
  • teaspoons salt
  • 1 tablespoon chili powder
  • teaspoon freshly ground black pepper
  • ¼ cup chopped pimiento
  • 1 tablespoon all-purpose flour


    1. 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.

    2. Add the chili powder, pepper and pimiento ten minutes before the end of the cooking time. Remove the chicken to a serving dish and keep warm.

    3. Mix the flour with one tablespoon water to a smooth paste and stir it into the gravy left in the pan. Heat for about one minute to thicken. Pour the gravy around the chicken. Serve hot, with rice.