Mexican Chicken Stew

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READY IN: 1hr 15mins
Recipe by mollypaul

A piquant melange of flavors. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  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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