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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican 4 Servings

INGREDIENTS

1 Chicken, 3 1/2 to 4 pound
Salt
Pepper
3 Green bell peppers
1 Onion, peeled
2 Tomatoes
2 T heaping shortening
1 c Red wine
3 T Sugar
1/2 c Seeded raisins
1/4 c Whole olives
1/4 t Ground cloves
2 T Flour
2 c Water, plus a little extra

INSTRUCTIONS

Published in the Los Angeles Times on July 29, 1998, in an article by
Juana Vazquez-Gomez on Mexican food.  Season chicken with salt and
pepper to taste inside and out. 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. 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. Add wine, sugar, raisins,
olives, cloves and salt and pepper  to taste and stir to mix well. Add
2 cups water and stir. 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. 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 <queenbe@earthlink.net>  on Aug 09, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 917mg
Potassium: 766.7mg
Carbohydrates: 42.3g
Fiber: 4.5g
Sugar: 28.4g
Protein: 7.4g


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