Mexicali Chicken
- 1 (2 1/2-3 lb) broiler-fryer chickens, cut up
- 2 tablespoons butter
- 12 cup onion, chopped
- 1 medium garlic clove, minced
- 1 (8 ounce) can tomato sauce
- 34 cup chicken broth
- 1 tablespoon vinegar
- 14 teaspoon chili powder
- 12 cup raisins
- 12 cup pimento stuffed olive, sliced
- 1 green pepper, cut in strips
- In skillet, brown chicken in butter; remove chicken.
- Add onion and garlic to skillet; cook till lightly browned.
- Add dash, salt, and remaining ingredients except green pepper.
- Return chicken to skillet; spoon sauce over all.
- Cover; simmer 30 minutes.
- Add green pepper; cover and cook 10 minutes more.
- Serve with rice.
butter, onion, garlic, tomato sauce, chicken broth, vinegar, chili powder, raisins, pimento stuffed olive, green pepper
Taken from www.food.com/recipe/mexicali-chicken-234792 (may not work)