Ingredients
1 12 kg chicken portions
salt and pepper
25 ml oil
2 onions, sliced
2 garlic cloves, finey chopped
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
15 ml butter
30 ml cake flour
25 ml tomato paste
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Preheat oven to 180'C or 350'F. Grease an ovenproof dish with margerine. Season the chicken portions with S&P and brown in hot oil. Remove from the pan and arrange in the dish. Saute the onions, garlic, green and red pepper in hot oil until tender. Spoon over the chicken portions. Add the butter to the oil in the pan and melt. Remove from the heat and stir in the cake flour, stir to a smooth paste. Add the tomatoe paste, grape vinegar and chicken stock, mixing well. Heat, stirring continously until the mixture comes to the boil. Add the sherry and bring to the boil once more. Add the raisins and pour over chicken. Cover and bake for about 35 minutes or until chicken is tender. Add the olives about 10 minutes before the chicken is due to come out of the oven. Serve with rice and a green salad.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
700+ recipes from Mexico's 32 states — definitive overview