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Mexican Chicken

1 ea Onion; Med, Thinly Sliced

1/2 c Vegetable Oil

12 ea Green Olives; Pitted

4 c Tomatoes; Chopped, 4 Medium

2 ea Celery; Stalks, Chopped

2 ea Cloves Garlic;Finely Chopped

2 ea Bay Leaves

1/2 c Water

2 tb Capers

1 tb Oregano Leaves; Dried

1 ts Salt

1/4 ts Pepper

6 ea Chicken Breasts Halves; *

8 oz Mushrooms; Fresh, Sliced

* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.





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