Prep 1 hr 30 mins
Cook 30 mins
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.
- 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)
- Simmer chicken breasts in water and salt until tender.
- Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
- Boil broth down to 2 cups; strain.
- Melt butter in skillet; add onion, green peppers and garlic; sauté until onion is transparent.
- Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
- Cook, uncovered, 15 minutes; taste for seasoning.
- Add cornstarch mixed with a little cold water.
- Put chicken in bottom of casserole dish; pour sauce over top.
- Cover; refrigerate overnight, if desired (this adds flavor).
- Bake at 400 for 30 minutes or until hot and bubbly.