|Broiler fryer chicken/4 split large chicken breasts||3 Pound, cut in quarters (1 Whole)|
|Flour||1⁄4 Cup (4 tbs), seasoned with salt and pepper|
|Garlic||1 Clove (5 gm), minced / mashed|
|Chopped green pepper||2 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||2 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Tomato catsup||1⁄2 Cup (8 tbs)|
|Chili powder||3 Teaspoon|
|Stuffed olives||3 Ounce (1 Small Bottle)|
|Cumin seed||1 Teaspoon, crushed|
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.