Texas Braised Chicken

Oxmoor House
4 to 6 servings


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1 cup finely crushed cracker crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 (3- to 3 1/2-pound) broiler-fryer, cut up
1 egg, beaten
1/4 cup butter or margarine
1/4 cup lard
1 cup water
2 medium tomatoes, chopped
2 tablespoons chopped green pepper
3 cups hot cooked rice
Fresh parsley sprigs


Combine first 3 ingredients, stirring well. Set aside.

Rinse chicken with cold water, and pat dry. Dip chicken in egg, and dredge in cracker crumb mixture.

Melt butter and lard in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown on all sides. Add water; cover and simmer 30 minutes. Remove chicken from skillet, and keep warm. Reserve pan drippings.

Add tomatoes and green pepper to pan drippings; cook over medium heat 3 minutes. Stir in rice, and mix well. Spoon rice mixture in center of a serving platter; arrange chicken pieces on rice. Garnish with parsley.

Created date

February 2010