Chicken Mexicaine

Submitted by Bobbie S.

"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: 2hrs
• Ingredients: 18
• 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.