Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
1 chef marked this as Try Soon
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Published in the Los Angeles Times on July 29, 1998, in an article by Juana Vazquez-Gomez on Mexican food. 1. Season chicken with salt and pepper to taste inside and out. 2. Hold bell peppers over flame of gas burner or broil in oven until skins blister. Remove skins and seeds, chop bell peppers, onion and tomatoes. 3. Melt shortening over medium high heat in 4 quart pot. When hot, put chicken in pot and turn to brown on all sides, 5 to 6 minutes. Add chopped onion, tomatoes and bell peppers and cook, stirring, 4 minutes. 4. Add wine, sugar, raisins, olives, cloves and salt and pepper to taste and stir to mix well. Add 2 cups water and stir. 5. Cover and cook over low heat until juices run clear when chicken is pricked with fork, about 45 minutes. Check liquid during cooking and add more water if needed. 6. Remove chicken to hot platter. Combine 2 tablespoons flour with 3 tablespoons water and stir into pan juices. Bring to boil and cook, stirring, until thickened, 1 to 3 minutes. Pour over chicken and serve. 701 Calories; 420 mg salt; l52 mg cholesterol; 39 grams fat; 39 grams crbohydrates; 40 grams protein; 1.32 grams fiber. Posted to JEWISH-FOOD digest by Harriet Neal on Aug 09, 1998, converted by MM_Buster v2.0l.
