Mexican Chicken - 1

Recipe Ingredients

1		Onion; med - thinly sliced
1/2 cup	118ml	Vegetable oil
12		Green olives - pitted
4 cups	250g / 8.8oz	Tomatoes; chopped - 4 medium
2		Celery; stalks - chopped
2		Garlic - finely chopped
2		Bay leaves
1/2 cup	118ml	Water
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Oregano leaves - dried
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
6		Chicken breasts halves - *
8 oz	227g	Mushrooms; fresh - sliced

Recipe Instructions

* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms.

Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet.

Cover and cook over medium-low heat for 30 minutes.

Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.

Source:
the California Culinary Academy

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