Hacienda Chicken

• 1/2 c. Spanish green olives
• 2 Tbsp. oleo
• 1/2 c. chopped onion
• 1 (16 oz.) can tomatoes
• 1 c. water
• 1/2 c. chopped green pepper
• 1 (2 1/2 oz.) can sliced mushrooms
• 1 clove
• 1 tsp. paprika
• 1 Tbsp. chopped parsley
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 cut up chicken
• 1 c. uncooked rice

1. Melt oleo in heavy skillet or kettle.
2. Add onion; cook until lightly browned.
3. Add tomatoes, water, green pepper, mushrooms and liquid, clove, parsley, paprika, salt and pepper.
4. Cut chicken in serving pieces; add to ingredients in kettle.
5. Cover; bring to boil.
6. Reduce heat and simmer for 1 hour.
7. Add rice and olives; continue cooking until rice is done and chicken is tender (2 fryers are nice to use).

spanish green olives, oleo, onion, tomatoes, water, green pepper, mushrooms, clove, paprika, parsley, salt, pepper, chicken, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832315 (may not work)