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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is really mild, it's a 70's style Mexican dish that my mother used to serve to us. You can jazz it up with a can of chopped green chiles if you like. It's really tasty with or without any extra heat. Ingredients:
2 broiler-fryer chickens, cut up |
3 tablespoons butter or 3 tablespoons margarine |
1 teaspoon salt |
2 garlic cloves, crushed |
1 large onion, diced |
1 green pepper, diced |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon vinegar |
2 tablespoons brown sugar |
2 tablespoons lemon juice |
1 (16 ounce) can stewed tomatoes |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
Directions:
1. Brown chicken in batches in butter, add salt.
2. Move chicken aside and saute garlic, then mix with chicken.
3. Transfer to a baking dish.
4. In same pan, saute onions and green peppers in 1 tbsp butter until tender, add remaining ingredients.
5. Heat and pour over chicken.
6. Cover and bake at 350°F for 45 minutes, or until tender.
7. Remove cover, spoon sauce over and bake 10-15 minutes more.
8. Serve over rice.
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