 |
Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 2 |
|
A 1978 winner in a contest Ingredients:
1 chicken, cut in parts |
1/2 cup butter, melted |
2 tablespoons cooking oil |
1/2 cup chopped onion |
1 clove garlic, minced |
1/2 cup hot water |
1 chicken bouillon cube |
1 can (8 oz.) taco sauce |
1 tablespoon chili powder |
1 tablespoon prepared mustard |
2 tablespoons vinegar |
1 teaspoon salt |
1/4 teaspoon oregano |
Directions:
1. In large shallow baking pan place chicken, skin side up, in single layer. Brush with butter. Cover and bake in 350 degree oven 20 minutes. In fry pan place oil and heat to medium temperature. Add onion and garlic; saute about 5 minutes or until onion is soft but not brown. In bowl place hot water, add bouillon cube and stir until dissolves. Add the bouillon and remaining ingredients to the onion and garlic in the fry pan. Simmer, uncovered, 20 minutes. Uncover chicken. Pour mixture over chicken. Bake, uncovered, about 30 minutes longer or until fork can be inserted in chicken with ease. Note- this method of preparation seems like more trouble than it should be. I would just brown the chicken in a skillet and then add the sauce ingredients and simmer it. But I like to do things the easy way.
|
|