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Texas Braised Chicken

Yield 4 to 6 servings


  • 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

How to Make It

  1. Combine first 3 ingredients, stirring well. Set aside.

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

  3. 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.

  4. 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.

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