1 (2 1/2-3 lb)
broiler-fryer chickens, cut up
garlic clove, minced
1 (8 ounce) cans
pimento stuffed olive, sliced
green pepper, cut in strips
- In skillet, brown chicken in butter; remove chicken.
- Add onion and garlic to skillet; cook till lightly browned. Add dash, salt, and remaining ingredients except green pepper.
- Return chicken to skillet; spoon sauce over all.
- Cover; simmer 30 minutes.
- Add green pepper; cover and cook 10 minutes more.
- Serve with rice.