Mexicali Chicken Recipe

Name: Mexicali Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook; 2 Tbsp. margarine; 1/2 c. chopped onion; 1 (8 oz.) can tomato sauce; 3/4 c. chicken broth*; 1 Tbsp. vinegar; 1/4 tsp. chili powder; 1/2 c. raisins; 1/2 c. sliced pimiento stuffed olives; 1 medium green pepper, cut in strips; 1 medium clove garlic, minced

Servings: persons

1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook
2 Tbsp. margarine
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
3/4 c. chicken broth*
1 Tbsp. vinegar
1/4 tsp. chili powder
1/2 c. raisins
1/2 c. sliced pimiento stuffed olives
1 medium green pepper, cut in strips
1 medium clove garlic, minced

1
In heavy skillet, brown chicken in butter or margarine; remove chicken, add onion and garlic to skillet and saute until lightly browned.
2
Add a dash of salt and remaining ingredients (except pepper).
3
Return chicken to skillet, spoon sauce over all.
4
Cover, simmer 30 minutes.
5
Add green pepper and cook 10 minutes.
6
Serve over rice.
7
*I use chicken bouillon granules.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook, 2 Tbsp. margarine, 1/2 c. chopped onion, 1 (8 oz.) can tomato sauce, and more.

Yes, Mexicali Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Chicken

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