Ingredients
- 2 lb chicken parts
- 3 c rice (hot)
- 1 c chili sauce
- 1 1/2 c chicken broth
- 1/2 c dry sherry
- 1 c onion
- 1/4 c butter
- 1/4 c flour
- 2 tb worcestershire sauce
- 2 ts salt
- 1/4 ts pepper
- 1/4 ts garlic powder
Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice.
