Mexican Chickenmexican, poultry 1 each onion; med, thinly sliced 1/2 cup vegetable oil 12 each green olives; pitted 4 cup tomatoes; chopped, 4 medium 2 each celery; stalks, chopped 2 each cloves garlic; finely chopped 2 each bay leaves 1/2 cup water 2 tablespoon capers 1 tablespoon oregano leaves; dried 1 teaspoon salt 1/4 teaspoon pepper 6 each chicken breasts halves; * 8 oz mushrooms; fresh, sliced * 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. |
