Chicken Laredo
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut up |
|
| ½ | teaspoon |
garlic powder
|
|
| 3 | tablespoons |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
pimento stuffed green olives
sliced |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | can |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut up |
|
| 2.5 | ml |
garlic powder
|
|
| 45 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
pimento stuffed green olives
sliced |
*
|
| 2.5 | ml |
cinnamon
|
|
| 1 | can |
chicken broth
|
*
|
Directions
Dry Chicken pieces and sprinkle with garlic powder.
In large skillet, sauté chicken and onions in butter until browned.
Reduce heat.
Sprinkle raisins, olives, and cinnamon over chicken.
Then pour stock over chicken.
Cover and cook for 25 or 30 minutes.
Serve with rice, if desired.
