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MEXICAN CHICKEN STEW




Source of Recipe


Magazine






List of Ingredients



• 2 whole chicken breasts (about 2-1/2 lbs.), split
  
• 2 Tbsp flour
  
• 1 tsp salt
  
• 1/4 tsp pepper
  
• 2 Tbsp salad oil
  
• 2 Tbsp butter or margarine
  
• 1 c chopped onion
  
• 2 tsp chili powder
  
• 1 tsp cumin
  
• 1/2 tsp salt
  
• 1 clove garlic, pressed
  
• 1 medium red pepper, sliced in 1/4" slices
  
• 1 can (1 lb.) stewed tomatoes, undrained
  
• 1/2 c dry white wine
  
• 1 c raw rice
  
• 1 large avacado
  






Instructions



1. On waxed paper, combine flour, 1 tsp salt and the pepper; mix well. Use to coat chicken breasts.
   
2. In large skillet, heat oil and butter. Add chicken pieces, half at a time, turning to brown on all sides. Remove chicken as it browns.
   
3. Drain off all but 1 Tbsp fat. Add onion, chili powder, cumin, salt and garlic; saute, stirring, until tender-5 minutes.
   
4. Add stewed tomatoes, wine and red pepper; mix well. Arrange chicken breasts on top. Cook, covered, over medium heat 30 minutes (occasionally spooning sauce over chicken), or until chicken is tender.
   
5. Meanwhile, cook rice according to package directions. Peel avocado; cut in half; remove and discard pit. Cut lengthwise into 1/2" slices.
   
6. To serve: Spread rice in bottom of warm serving dish. Arrange chicken breasts on top. Garnish with avodado slices. Pour pan juices over chicken. Makes 6 servings.