Prep 40 mins
Cook 1 hr
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.
- 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
- Coat chicken pieces with flour.
- In 8 quart dutch oven over medium high heat, cook chicken in oil until brown all over.
- Remove to bowl and set aside.
- Leave dripings in the pan and add the diced onion, cook for 10 minutes.
- Add all remaining ingredients and return chicken to the pot.
- Heat to boiling then reduce heat to low, cover and simmer 45 minutes or until tender.
Delicious! I serve it over basmati rice. I don't make it often because it can be a high calorie meal - but I will definitely make this for guests next time I have a dinner party.