Festival Chicken - cooking recipe

Ingredients

2 lb. chicken, cut up
1/2 c. flour
3 Tbsp. olive oil
2 cloves garlic, minced
2 (8 oz. each) cans tomato sauce
1 c. dry sherry
1 c. water
2 chicken bouillon cubes
1 tsp. chili powder
1 tsp. salt
2 1/2 c. packaged precooked rice
1/2 c. sliced green olives
1 c. (2 oz.) sliced mushrooms, drained

Preparation

Coat chicken with flour.
Brown in oil.
Add onion and garlic; cook lightly.
Stir in tomato sauce, sherry, water, bouillon cubes, chili powder and salt.
Cover tightly; simmer 1 hour, stirring occasionally.
Stir in rice; remove from heat.
Cover and let stand 5 minutes.
Sprinkle with olives and mushrooms.
Serves 6.