Spanish Chicken

(from cokerlj’s recipe box)

This is a flexible recipe, so do not worry if the measurements are not precise. Taste while cooking and make adjustments as necessary and to suit your families tastes.

Source: Ron Coker, Scouts

Categories: Chicken, Mexican, Poultry

Ingredients

  • 1 pound boned and skinned chicken breasts
  • 1 pound boneless chicken thighs
  • 1/4 cup olive oil
  • 2 large onions chopped
  • 2 cloves garlic chopped or crushed
  • 12 ounces sliced mushrooms
  • 2 teaspoons salt to taste
  • 1 teaspoon pepper to taste
  • 1 bunch green onion chopped include tops
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 14 1/2 ounce can tomato sauce
  • 1 can Rotel Tomatoes
  • 10 ounces green olives
  • 3 cups chicken broth

Directions

  1. Season chicken and bake until done about 20 minutes in 350 degrees oven. As an alternative, boil in seasoned water for about 20 minutes or until done. Cool chicken and slice into strips or bite size pieces.

  2. Saute onions in olive oil until tender. Add garlic, mushrooms, salt, pepper, chili powder and Worcestershire sauce.

  3. Simmer until hot.

  4. Add chicken, tomato sauce, Rotel, and olives.

  5. Simmer 30 minutes.

  6. Serve over rice or noodles. Have Tabasco Sauce ready for those who want it spicier.

Email to a friend | Print this recipe | Back