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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A piquant melange of flavors. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 lbs stewing chicken |
1/4 cup olive oil |
1 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups onions, peeled and sliced |
2 garlic cloves, peeled and minced |
2 green bell peppers, seeded and cut into shreds |
1 1/2 tablespoons flour |
1/4 teaspoon ground cloves |
1/2 teaspoon chili powder |
2 cups cooked tomatoes (canned is fine) |
1/3 cup raisins |
3/4 cup sherry wine |
1/3 cup stuffed green olive, sliced |
Directions:
1. Cut chicken into serving portions.
2. Heat oil and brown the chicken; remove and place in a large kettle.
3. Sprinkle with salt and pepper.
4. Saute onions, garlic and bell peppers in hot oil.
5. Stir in flour; when blended, add cloves, chili powder and tomatoes.
6. Bring to the boiling point and cook for five minutes.
7. Add raisins and wine; pour over chicken.
8. Cover tightly and simmer over medium low heat until chicken is tender.
9. Just before serving, add the sliced olives.
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