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Print this Recipe    Texicali

Texicali Chicken
Serving Size : 6

2-3 lbs cooked and boned chicken
1 chopped onion
1 chopped bell pepper
1 T salt
1/4 T pepper
1 1/2 t chili powder
1/2 t cumin
16 oz can stewed tomatoes
1 t oregano
1 t chopped cilantro (optional)
3 cups cooked rice
2 T oil
2 t cornstarch

The chicken can be either boiled or microwaved. Break the cooked
and boned chicken into bite sized pieces. Reserve about one cup
of the stock.

Saute the onion and pepper in oil until the onion is transluscent.
Add the stewed tomatoes and stir. Add the salt, pepper, chili
powder, cumin and oregano and blend thoroughly. When this has
started to boil, add the reserved stock (you may substitute one
cup of chicken bouilon). Simmer for about 10 minutes, stirring
occasionally.

Prepare rice according to package directions ( 1 1/2 cups, uncooked).

Add the cornstarch to a little water and blend. Add to the tomato
mixture and blend well, stirring as it thickens. Add about one
half of the chicken and the cilantro while stirring. When this
mixture has thickened, place the rice in a large greased baking
dish (9 1/2 x 9 1/2 x 2), spreading it over the bottom.

Place the reserved chicken over this and pour the chicken tomato
mixture over all. Cover. Thoroughly heat in a microwave oven on
high for 6-8 minutes or in a preheated oven (350 F.) for 12-15
minutes.

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