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1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. 2. Grind mixed spices and garlic. Add a little water and set aside. 3. In a skillet brown rice in 1 tablespoon oil. 4. Add browned rice to chicken. Cover and simmer 5 minutes. 5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes. 6. Stir only once during the simmering process. 7. Serves 8-10. (Try the hot chili sauce with this dish.) 8. (Vermicelli could be substituted for rice.) Recipe by: From South Texas Mexican Cook Book by Lucy Garza Posted to MC-Recipe Digest by email@example.com on Feb 12, 1998
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