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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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The name's probably a little misleading . . . this doesn't strike me as a particularly Mexican or Spanish dish. But nonetheless, it's quite delicious and pretty easy. I serve this over white rice. Ingredients:
2 (3 lb) broiler-fryer chickens, quartered (i use cut up breasts and thighs) |
1/4 cup flour |
1 medium onion, diced |
2 cups water |
2 cups tomatoes, diced (1 large can) |
1 cup seedless raisin |
1 1/2 teaspoons salt |
1/2 cup sliced pimento stuffed olive |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. Coat chicken pieces with flour.
2. In 8 quart dutch oven over medium high heat, cook chicken in oil until brown all over.
3. Remove to bowl and set aside.
4. Leave dripings in the pan and add the diced onion, cook for 10 minutes.
5. Add all remaining ingredients and return chicken to the pot.
6. Heat to boiling then reduce heat to low, cover and simmer 45 minutes or until tender.
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