Mexican Chicken

• 1 12 kg chicken portions
• salt and pepper
• 25 ml oil
• 2 onions, sliced
• 2 garlic cloves, finey chopped
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 15 ml butter
• 30 ml cake flour
• 25 ml tomato paste
• 15 ml grape wine vinegar
• 250 ml chicken stock
• 250 ml medium cream sherry
• 50 ml raisins, soaked in cold water
• 20 stuffed green olives

1. Preheat oven to 180'C or 350'F.
2. Grease an ovenproof dish with margerine.
3. Season the chicken portions with S&P and brown in hot oil.
4. Remove from the pan and arrange in the dish.
5. Saute the onions, garlic, green and red pepper in hot oil until tender.
6. Spoon over the chicken portions.
7. Add the butter to the oil in the pan and melt.
8. Remove from the heat and stir in the cake flour, stir to a smooth paste.
9. Add the tomatoe paste, grape vinegar and chicken stock, mixing well.
10. Heat, stirring continously until the mixture comes to the boil.
11. Add the sherry and bring to the boil once more.
12. Add the raisins and pour over chicken.
13. Cover and bake for about 35 minutes or until chicken is tender.
14. Add the olives about 10 minutes before the chicken is due to come out of the oven.
15. Serve with rice and a green salad.

chicken, salt, oil, onions, garlic, green pepper, red pepper, butter, cake flour, tomato paste, grape wine vinegar, chicken stock, cream sherry, raisins, green olives

Taken from www.food.com/recipe/mexican-chicken-283927 (may not work)