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Spanish
Chicken
| 1 - 4 to 5 pound chicken
5 cups water 2 tablespoons butter or shortening 1 clove garlic 1 small onion ½ cup flour 1 can hot sauce ½ teaspoon chili powder ½ teaspoon black pepper 1 tablespoon salt 1 can mushrooms Simmer chicken until tender. Remove meat from bones. Melt fat in skillet and brown onion and garlic. Remove from fat. Brown flour in fat. Add the hot sauce and chili powder. When thick, pour 1 cup hot chicken broth (from boiling chicken) into skillet, then add boned chicken and mushrooms. |
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