Mexican chicken

Yield: 6 servings

Measure Ingredient
1 each Onion; Med, Thinly Sliced
½ cup Vegetable Oil
12 eaches Green Olives; Pitted
4 cups Tomatoes; Chopped, 4 Medium
2 eaches Celery; Stalks, Chopped
2 eaches Cloves Garlic;Finely Chopped
2 eaches Bay Leaves
½ cup Water
2 tablespoons Capers
1 tablespoon Oregano Leaves; Dried
1 teaspoon Salt
¼ teaspoon Pepper
6 eaches Chicken Breasts Halves; *
8 ounces 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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