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Categories:
stewing chicken olive oil salt pepper onions garlic green bell peppers flour ground cloves chili powder tomatoes raisins sherry wine green olive
Viewed: 81 - Published at: 7 years agoIngredients
- 4 lbs stewing chicken
- 14 cup olive oil
- 1 teaspoon salt
- 18 teaspoon pepper
- 1 12 cups onions, peeled and sliced
- 2 garlic cloves, peeled and minced
- 2 green bell peppers, seeded and cut into shreds
- 1 12 tablespoons flour
- 14 teaspoon ground cloves
- 12 teaspoon chili powder
- 2 cups cooked tomatoes (canned is fine)
- 13 cup raisins
- 34 cup sherry wine
- 13 cup stuffed green olive, sliced
Method
- Cut chicken into serving portions.
- Heat oil and brown the chicken; remove and place in a large kettle.
- Sprinkle with salt and pepper.
- Saute onions, garlic and bell peppers in hot oil.
- Stir in flour; when blended, add cloves, chili powder and tomatoes.
- Bring to the boiling point and cook for five minutes.
- Add raisins and wine; pour over chicken.
- Cover tightly and simmer over medium low heat until chicken is tender.
- Just before serving, add the sliced olives.
