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Source: Farberware Cookbooks

Mexican Chicken
This chicken dish is one the whole family will love!
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 75 minutes
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1 (2-1/2 to 3 pound) broiler-fryer chicken, cut into 8 pieces
1/2 cup flour
2 tablespoons chili powder
1 teaspoon cumin
1/3 cup Crisco® Vegetable Oil
1 cup onion, chopped
1 clove garlic, minced
1 1/2 cups uncooked rice
1 can (14-1/2 oz.) tomatoes, coarsely chopped
3 cups water
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 cup pitted ripe olives, sliced
Dash red pepper sauce

Sprinkle chicken with salt and pepper. Combine flour, chili powder and cumin in a plastic bag. Place chicken pieces in bag and shake to coat well. In Farberware® Electric skillet, heat oil with heat control set at 350°F. Brown chicken in hot oil 10 minutes on each side or until golden brown. Remove chicken from skillet. Add onion and garlic to skillet, sauté 4 to 5 minutes. Stir in rice, tomatoes and water. Arrange chicken over rice. Cover and turn heat control down until light goes out (simmer point). Simmer 35 to 40 minutes, adding more water if necessary. Sprinkle green and red pepper over chicken, cover and cook an additional 5 minutes. Toss in olives and heat through.

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