Mexicali Chicken - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer, cut up and ready to cook
2 Tbsp. margarine
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
3/4 c. chicken broth*
1 Tbsp. vinegar
1/4 tsp. chili powder
1/2 c. raisins
1/2 c. sliced pimiento stuffed olives
1 medium green pepper, cut in strips
1 medium clove garlic, minced

Preparation

In heavy skillet, brown chicken in butter or margarine; remove chicken, add onion and garlic to skillet and saute until lightly browned.
Add a dash of salt and remaining ingredients (except pepper).
Return chicken to skillet, spoon sauce over all.
Cover, simmer 30 minutes.
Add green pepper and cook 10 minutes.
Serve over rice.
Makes 4 to 6 servings.
*I use chicken bouillon granules.