Chicken Mexicali Recipe Recipe

Name: Chicken Mexicali Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound frying chicken, cut in serving pcs; 1/3 c. shortening; 1 teaspoon salt; 1 onion, minced; 4 canned pimentos, sieved; 1 clove garlic, minced; Boiling water; Warm cooked rice; 4 tbsp. flour; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon paprika; 1/2 c. water

Servings: persons

3 pound frying chicken, cut in serving pcs
1/3 c. shortening
1 teaspoon salt
1 onion, minced
4 canned pimentos, sieved
1 clove garlic, minced
Boiling water
Warm cooked rice
4 tbsp. flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 c. water

1
Sprinkle chicken with salt and pepper.
2
Fry in warm shortening in skillet till golden on both sides.
3
Add in salt, onion, garlic, pimento, and sufficient boiling water to just barely cover chicken.
4
Cover skillet and simmer till chicken is tender, about 35 min.
5
Place warm rice in bottom of deep serving dish and keep warm while making sauce.
6
Combine flour, salt, pepper, and paprika; add in cool water and mix till smooth.
7
Stir into warm drippings and cook till smooth and thickened.
8
If necessary, thin with additional water or possibly cream.
9
Pour sauce over chicken and rice and serve.

629

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pound frying chicken, cut in serving pcs, 1/3 c. shortening, 1 teaspoon salt, 1 onion, minced, and more.

Yes, Chicken Mexicali Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Mexicali Recipe

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