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Acapulco Chicken

  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 c. oil
  • 1 chicken, cut up (skin may be removed)
  • 1/2 tsp. salt
  • pimento (optional)
  • 1/4 tsp. pepper
  • 4 tomatoes, chopped
  • 1 Jalapeno pepper, chopped
  • 1/2 tsp. ground cumin (optional)
  • 2 c. chicken broth or bouillon
  • 1/2 c. rice
     
 
Saute onion and garlic in oil. Remove with slotted spoon. Season chicken with salt and pepper and brown. Return onion and garlic to pan. Add tomatoes, pepper, cumin and broth. Heat to boiling. Cover and simmer for 20 minutes. Add rice and cover. Cook until rice and chicken are tender and all liquid is absorbed. Yields 4 servings.
 





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