Prep 15 mins
Cook 1 hr
A piquant melange of flavors. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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
- Cut chicken into serving portions.
- Heat oil and brown the chicken; remove and place in a large kettle.
- Sprinkle with salt and pepper.
- Saute onions, garlic and bell peppers in hot oil.
- Stir in flour; when blended, add cloves, chili powder and tomatoes.
- Bring to the boiling point and cook for five minutes.
- Add raisins and wine; pour over chicken.
- Cover tightly and simmer over medium low heat until chicken is tender.
- Just before serving, add the sliced olives.