Title: Chicken tacos with rice
 Categories: Poultry, Rice, Mexican
      Yield: 6 Servings
 
      2 lb Chicken parts
    1/4 c  Flour
      2 ts Salt
    1/4 ts Pepper
      1 c  Onion, chopped
    1/4 c  Butter
      2 tb Worcestershire sauce
    1/4 ts Garlic powder
      1 c  Chili sauce
  1 1/2 c  Chicken broth
      3 c  Hot Rice, cooked
    1/2 c  Dry Sherry
 
  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.
  
  From: Rice Council of America 1971