Recipe: Chicken Taos with Rice (using chili sauce and sherry) (1971)

CHICKEN TAOS WITH RICE

12 pieces (about 2 pounds) choice chicken parts
1/4 cup flour
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine
1 cup chopped onions
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 cup chili sauce
1 1/2 cups chicken broth
1/2 cup dry sherry
3 cups hot cooked rice (for serving)

Roll chicken in combined flour, salt, and pepper. Brown in butter. Push chicken to one side.

Add onions; saute until transparent.

Stir in remaining ingredients except rice. Bring to a boil, cover, reduce heat and simmer for 35 minutes.

Serve chicken and sauce over beds of fluffy rice.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Man-pleasing Recipes, Rice Council of America, 1971