Chicken Chili Recipe
Ingredients
| 1 broiler-fryer (2 1/2 to 3 lbs.), cut in quarters (or 4 split large chicken breasts) | ||
| 1/4 cup flour, seasoned with salt and pepper | ||
| 4 tablespoons butter or bacon drippings | ||
| Garlic | 1 Clove (5gm), mashed | |
| Green pepper | 2 Tablespoon, chopped | |
| Dried oregano | 2 Teaspoon, chopped | |
| Hot water | 1/4 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Boiling water | 2 Cup (16 tbs) | |
| 1/2 cup tomato catsup | ||
| Chili powder | 2 Teaspoon | |
| Raisins | 2 Tablespoon | |
| Stuffed olives | 1 Small | |
| 1 teaspoon cumin seed, crushed fine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Roll chicken in seasoned flour; brown on all sides in butter.
Add garlic, green pepper, oregano, and the 1/4 cup water; cover and simmer until tender, about 30 minutes.
Remove and keep hot.
Blend the 3 tablespoons flour into pan drippings.
Gradually stir in boiling water and remaining ingredients.
Cook, stirring, until gravy boils; simmer 5 to 10 minutes.
Add garlic, green pepper, oregano, and the 1/4 cup water; cover and simmer until tender, about 30 minutes.
Remove and keep hot.
Blend the 3 tablespoons flour into pan drippings.
Gradually stir in boiling water and remaining ingredients.
Cook, stirring, until gravy boils; simmer 5 to 10 minutes.
Chef
