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Chicken Tacos With Ricemexican, poultry, rice 2 lb chicken parts 1/4 cup flour 2 teaspoon salt 1/4 teaspoon pepper 1 cup onion, chopped 1/4 cup butter 2 tablespoon worcestershire sauce 1/4 teaspoon garlic powder 1 cup chili sauce 1 1/2 cup chicken broth 3 cup hot rice, cooked 1/2 cup dry sherry Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice. From: Rice Council of America 1971
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