Mexican Chicken

Chicken.delights's picture

Jan. 10, 2012


Chicken pieces 4 Large
Flour 2 Ounce
Salt 1/2 Teaspoon
Garlic powder 1 1/2 Pinch
Pepper 1/4 Teaspoon
Onions 2 Medium
Butter 2 1/2 Ounce
Tomatoes 2
White wine 2 Fluid Ounce
Chicken stock 7 Fluid Ounce
Raisins 3 Ounce
Pimento stuffed olives 2 Ounce
Cinnamon 1/4 Teaspoon
Silvered almonds 3 Tablespoon



1) Slice onions and chop tomatoes.


2) In seasoned flour, roll the chicken pieces with salt, garlic powder and pepper.

3) Remove and toss onion slices in the same flour.

4) In a skillet, melt butter; when foaming, fry chicken pieces until golden brown, about 7-10 minutes.

5) Remove from fire; keep warm in an ovenproof casserole.

6) Add onions and tomatoes to butter. Cook for 4-5 minutes.

7) Then add wine, stock, raisins, olives, herbs and seasoning.

8) Boil the mixture, and pour over chicken pieces.

9) Put into oven for 35 minutes or until chicken is tender.

10) Sprinkle with cinnamon and stir in.


11) In the end, sprinkle over browned almonds and serve at once with plain boiled rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2368Calories from Fat 989

 % Daily Value*

Total Fat 111 g170.8%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 1796 mg74.83%

Total Carbohydrates 178 g59.3%

Dietary Fiber 17 g68%

Sugars 81 g

Protein 160 g320%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet