Total Time
35mins
Prep 5 mins
Cook 30 mins

I found this in “The Spice Cookbook” by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. In the largest skillet with a cover you have, brown the chicken in the butter.
  2. Add the tomatoes, onion, salt and ½ c water.
  3. Cover and simmer for 20 minute.
  4. Add the chili powder, garlic powder, pepper and pimiento.
  5. Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru.
  6. Remove the chicken from the pan.
  7. Mix flour with 1 tbsp water. Be sure there are no lumps.
  8. With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy.
  9. Serve the chicken over rice with the gravy.