Mexicali Chicken

Name: Mexicali Chicken
Ingredients: 1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook; 2 Tbsp. margarine; 1/2 c. chopped onion; 1 (8 oz.) can tomato sauce; 3/4 c. chicken broth*; 1 Tbsp. vinegar; 1/4 tsp. chili powder; 1/2 c. raisins; 1/2 c. sliced pimiento stuffed olives; 1 medium green pepper, cut in strips; 1 medium clove garlic, minced

11 ingredients

8 steps

Ingredients

1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook
2 Tbsp. margarine
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
3/4 c. chicken broth*
1 Tbsp. vinegar
1/4 tsp. chili powder
1/2 c. raisins
1/2 c. sliced pimiento stuffed olives
1 medium green pepper, cut in strips
1 medium clove garlic, minced

Directions

1

In heavy skillet, brown chicken in butter or margarine; remove chicken, add onion and garlic to skillet and saute until lightly browned.
2

Add a dash of salt and remaining ingredients (except pepper).
3

Return chicken to skillet, spoon sauce over all.
4

Cover, simmer 30 minutes.
5

Add green pepper and cook 10 minutes.
6

Serve over rice.
7

Makes 4 to 6 servings.
8

*I use chicken bouillon granules.