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Texas Hot Chicken

8 chicken thighs
1/4 cup cooking oil
2 large tomatoes, sliced
2 large onions, sliced
1/2 cup milk
4 cloves garlic, minced
1 1/2 Tbs. brown sugar
1 1/2 Tbs. lemon juice
1 to 2 tsp. red pepper
1 to 1 1/2 tsp. salt
1/4 tsp. ground mace
2 bay leaves

In a large skillet, heat oil to medium temp. Add tomatoes and
onion, cook about 5 mins. or until wilted. Add chicken. stirring
several times. Add milk, garlic, brown sugar, lemon juice, red
pepper, salt, mace, and bay leaves; bring to a boil. Cover and
simmer, stirring frequently for 50 mins. Remove cover and cook
about 10 minutes more over high heat, evaporating most of the
liquid. This is good served over rice.

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12 of 14 people found the following review helpful:
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Easy & Awesome, May 18, 2004 - 05:27 PM
Reviewer: Nancy P. from Valencia, CA
I have been making this recipe for years and originally saw it on the back of a Foster Farms chicken package. The only difference is I use evaporated milk rather than regular milk, and because I love the taste so much, I usually double the recipe even if I don't double the chicken. I also use boneless, skinless thighs. Everybody loves this dish!

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