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Mexican-style chicken

Ingredients: 6 boneless chicken breast; skin on 1 onion; thinly sliced 8 Tablespoon(s) olive oil 12 pitted green olives 4 Cup(s) tomatoes; chopped 1/4 celery; chopped 2 clove garlic; minced 2 bay leaves 1/2 Cup(s) water or chicken broth 2 Tablespoon(s) capers 3 Teaspoon(s) dried oregano 1 salt and pepper; to taste 4793/5000 Cup(s) mushroom; sliced Directions: Pat the chicken dry using paper towels. Heat the oil in a skillet and saute the onions until tender. Stir in the olives, tomatoes, celery, garlic, bay leaves, water, capers, oregano, salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally for about 30 minutes. Add the chicken, skin side up, cover and continue to cook an additional 30 minutes. Add the mushrooms, recover and cook for 10 minutes or until the chicken is fork tender and cooked through. Remove from the oven and serve. serving suggestion: black bean and rice salad Contributor: 1001 Chicken recipes
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