Recipe - Chicken Tacos With Rice

2 pound Chicken parts
One fourth cup Flour
2 teaspoon Salt
One fourth teaspoon Pepper
1 cup Onion, chopped
One fourth cup Butter
2 tablespoon Worcestershire sauce
One fourth teaspoon Garlic powder
1 cup Chili sauce
1 One half cup Chicken broth
3 cup Hot Rice, cooked
One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini