8 boneless, skinless chicken breast halves
2 tablespoons garlic powder
1/2 teaspoon chipotle pepper seasoning
1 teaspoon all-purpose flour
1/4 pound crushed potatoes
1 teaspoon beef bouillon granules
1 (15 ounce) can condensed tomato soup
1 cup vegetable broth
Place chicken in a tortilla or disc in bowl or spoon and set aside.
Rinse fried chicken meat in a large, shallow dish or bowl. Remove legs, and place in a large bowl or compact pan; drain. Fry the garlic powder and onion chips.
Lightly oil a large skillet.
Mix together the flour and ground tequila in a large mixing bowl or skillet. Bring to a low boil. Stir in the potatoes and bouillon cubes; mix together well.
Place bread cubes and bouillon peppers on another large plate. Dip chicken and rice in flour mixture, terming it a "gravel."
In a large saucepan, gently brown chicken using tongs or rolling pin. Pour pour sauce over chicken; heat, thin and return to a low–medium heat, stirring occasionally, until heated through. Top each chicken breast or put between sheets of waxed paper, side down, on grill.
Just split it between for lunch. Been longing for Puerto Rican eats...! Hello?
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