Spanish Chicken Recipe
Ingredients
| 500 g chicken parts | ||
| Mushrooms | 250 Milliliter, sliced | |
| Shortening | 15 Milliliter | |
| Salt | To Taste | |
| Pepper | 1 | |
| Tomato soup | 1/2 Can (10oz), condensed | |
| Dry white wine | 30 Milliliter | |
| Bay leaf | 1 Medium | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 medium green pepper, cut in squares | ||
| Stuffed olives | 15 Milliliter, sliced | |
Directions
In frying pan, brown chicken and mushrooms in shortening; pour off fat.
Season with salt and pepper.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until done.
Stir occasionally; remove bay leaf.
Season with salt and pepper.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until done.
Stir occasionally; remove bay leaf.
Chef
