Mexican Chicken

image courtesy of  flickr.com

Ingredients:

1     -  med. onion, thinly sliced

1/2  -  cup vegetable oil
12   -  pitted green olives
4     -  med. Tomatoes
4     -  stalks celery, chopped
2     -  cloves garlic, finely chopped
2     -  bay leaves
1/2  -  cup water 
2     -  tbsp. capers
1     -  tbsp. dried oregano leaves 
1     -  tsp. salt
1/4  -  tsp. pepper
6     -  boneless chicken breast or any part desired 

8     -  oz. mushrooms, sliced

Procedure:

• Cook and stir onion in oil in 10inch skillet until tender. stir in remaining ingredients except chicken breast and mushrooms. heat to boiling; reduce heat. simmer uncovered 30 minutes.
• Place chicken, skin sides up, in single layer in skillet. cover and cook over medium-low heat 30 minutes. add mushrooms; cover and cook until chicken is done, about 15 minutes longer. 
  

 Good for 6 servings.


Book: Betty Crocker's Southwest Cooking