Mexican Chicken

Name: Mexican Chicken
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 frying chicken (3 pounds), cut into serving pieces; 3 medium tomatoes, peeled and quartered; 3 tablespoons butter; ¼ cup chopped onion; 1 garlic clove, finely minced; 2½ teaspoons salt; ⅛ teaspoon freshly ground black pepper; 1 tablespoon chili powder; ¼ cup chopped pimiento; 1 tablespoon all-purpose flour

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (3 pounds), cut into serving pieces
3 tablespoons butter

Americas
Mexico
Main course

Method

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 and pimiento ten minutes before the end of the cooking time. Remove the chicken to a serving dish and keep warm.
Mix the flour with one tab