MEXICAN CHICKEN WITH GRAVY

Mexican Chicken With Gravy image

I found this in "The Spice Cookbook" by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005.

Provided by Chef Patience

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs bone-in chicken pieces
3 tablespoons butter or 3 tablespoons margarine
3 medium tomatoes, chopped
1/4 medium onion, chopped
2 1/2 teaspoons salt
1/2 cup water or 1/2 cup chicken stock
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup pimiento, chopped
1 tablespoon flour
1 tablespoon water

Steps:

In the largest skillet with a cover you have, brown the chicken in the butter.
Add the tomatoes, onion, salt and ½ c water.
Cover and simmer for 20 minute.
Add the chili powder, garlic powder, pepper and pimiento.
Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru.
Remove the chicken from the pan.
Mix flour with 1 tbsp water. Be sure there are no lumps.
With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy.
Serve the chicken over rice with the gravy.

Nutrition Facts : Calories 369.9, Fat 26.8, SaturatedFat 9.7, Cholesterol 118.8, Sodium 1135, Carbohydrate 4.8, Fiber 1.2, Sugar 2.2, Protein 26.6

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