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

1. In skillet, brown chicken in butter; remove chicken.
2. Add onion and garlic to skillet; cook till lightly browned.
3. Add dash, salt, and remaining ingredients except green pepper.
4. Return chicken to skillet; spoon sauce over all.
5. Cover; simmer 30 minutes.
6. Add green pepper; cover and cook 10 minutes more.
7. 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)