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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is an old recipe that I've worked with over the years and finally have it the way everyone seems to like it. It's best prepared a day ahead - and let it set in the refrigerator to blend the flavors. I usually serve it with a Mexican or Spanish rice and some refried beans. My husband likes to make burritos out of the left over chicken, rice and beans. Ingredients:
4 lbs chicken breasts |
3 cups water |
1 tablespoon salt |
1 tablespoon butter |
1 red onion, finely chopped |
2 green peppers, chopped |
1 garlic clove, crushed |
1 (14 ounce) can tomatoes (chopped or stewed tomatoes will do) |
2 (4 ounce) cans button mushrooms |
3 tablespoons fresh parsley, chopped |
1 teaspoon sugar |
1 teaspoon black pepper |
1 teaspoon chili powder |
1/2 teaspoon oregano |
1 tablespoon cornstarch |
1/2 cup ripe olives, halved (optional) |
1/2 cup stuffed green olive, halved (optional) |
sliced avocado (optional garnish) |
Directions:
1. Simmer chicken breasts in water and salt until tender.
2. Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
3. Boil broth down to 2 cups; strain.
4. Melt butter in skillet; add onion, green peppers and garlic; sauté until onion is transparent.
5. Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
6. Cook, uncovered, 15 minutes; taste for seasoning.
7. Add cornstarch mixed with a little cold water.
8. Put chicken in bottom of casserole dish; pour sauce over top.
9. Cover; refrigerate overnight, if desired (this adds flavor).
10. Bake at 400 for 30 minutes or until hot and bubbly.
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