Spanish Chicken

Name: Spanish Chicken
Ingredients: 2 broiler/fryer chickens, cut in serving pieces; 1/2 c. butter or margarine; 2 garlic cloves, crushed; 1 (6 oz.) can sliced mushrooms; 1/2 c. diced green onions; 3 c. chicken broth; 4 oranges; 1 (1 lb.) can whole tomatoes; 4 Tbsp. flour; salt to taste

10 ingredients

11 steps

Ingredients

2 broiler/fryer chickens, cut in serving pieces
1/2 c. butter or margarine
2 garlic cloves, crushed
1 (6 oz.) can sliced mushrooms
1/2 c. diced green onions
3 c. chicken broth
4 oranges
1 (1 lb.) can whole tomatoes
4 Tbsp. flour
salt to taste

Directions

1

Heat butter in large skillet or Dutch oven; add chicken pieces and brown on both sides.
2

Add garlic, mushrooms and green pepper; cook a few minutes longer.
3

Add chicken broth; reduce heat to simmer and add shredded orange peel of 1 orange.
4

Season with salt.
5

Cover; cook gently for 30 minutes or until chicken is tender.
6

Remove chicken.
7

Blend flour with a small amount of water; stir into skillet.
8

Heat and stir until boiling.
9

Section oranges; add with tomatoes and stir until heated through.
10

Return chicken to skillet.
11

Heat to serving temperature. Makes 6 servings.