Saturday, March 1, 2008

Skillet Mexican Chicken

2 1/2 to 3 1/2 pounds chicken cut into pieces
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 medium clove garlic
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon vinegar
1/4 teaspoon chili powder
dash salt
1/2 cup sliced stuffed green olives
1/4 cup golden raisins, optional
1 green bell pepper, cut in strips

Heat butter and oil in a heavy skillet over medium heat; brown chicken.

Remove chicken from skillet.

Add onion and garlic; cook until lightly browned.

Add tomato sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins, if using.

Return chicken to the skillet.

Cover and simmer for 30 minutes.

Add green pepper; cover and cook 10 minutes longer.

Serve with hot cooked rice