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Instructions:
For this recipe, you’ll need one whole chicken, cut into pieces. It saves time to buy one at
the store instead ofgrabbing it from the henhouse, butchering it, and plucking feathers.
Plucking feathers is the worst part of being self-sufficient around chickens, and hot wet
chicken smells bad. Back to the recipe before details about how chicken gets to the plate
ruinsappetites.
Brown the chicken pieces in 4 T of olive oil. Pour off excess fat. Sprinkle one package of
taco seasoning mix on the chicken pieces. Pour the diced tomatoes, with their juice, over
the chicken. Cover the chicken and let it simmer until tender, usually 30 to 45 minutes.
Serving Suggestion: While the chicken is simmering, cook 1 package spaghetti (choose
size according to need) and veggies of choice to serve as side dishes. When the chicken is
done, serve it on beds of hot spaghetti. This recipe feeds eight light eaters, or about six
real hungry folks.
Author’s Bio:
I’m a staff writer for The Bandera Review, the paper of choice in my hometown,
Bandera, Texas. Things I most love: exercising my Christian faith in my full gospel
church (with deep Baptist roots!), reading my Bible, writing, animals, working with rocks
and cement. Least favorite activities—sewing and ironing—the two things I won’t do at
all. Grew up in Georgia, but got back to Texas, where I was born, as quickly as possible.
Highlights of my life include raising a God-fearing son who is now a U.S. Marine,
college student and who is married to a wonderfulChristian wife, gold-mining in the
Nevada desert; raising motherless animals (I even like snakes!); creating a rock and
native plant flower garden, and having my first novel, HEART SHADOWS (ISBN #: 0-
595-145914) published. ~Stephanie Parker Logue.
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