Chicken Mexican


Serves: 6
Total Calories: 367
Prep time:
Cook time:
Total time:

Ingredients

1 (6-pound) oven ready chicken (capon)
3 large onions, chopped
1 tablespoon sesame seeds
3/4 cup dry red wine
1 cup blanched almonds
3 tablespoons olives, sliced
1 teaspoon salt
4 tablespoons oils
3 cloves garlic, minced
1/4 teaspoon marjoram
2 cups chicken bouillon
1/2 cup sliced, stuffed olives
1 tablespoon chili powder
freshly ground black pepper

Directions:

Season chicken with salt and pepper. Sauté chicken in oil for 15 minutes or until brown on all sides. Remove chicken, keep hot. Add onions and garlic to oil remaining in skillet and sauté for 10 minutes or until lightly browned. Add sesame seeds, marjoram, and wine and simmer for 5 minutes. Put chicken, onion mixture, and bouillon in a deep casserole. Add almonds, olives and chili powder. Cover and bake in a moderate oven (350°F) for 30 minutes. Uncover and bake 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 367
Calories from Fat: 246

This Chicken Mexican recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.


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