Mexican Chicken Stew

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

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

Directions

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.