Chicken Mexicaine

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.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 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)

Directions

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