Chicken Espanol

Ingredients

• 3 lb chicken pieces
• 3 tbsp butter
• 1 cup chopped onions
• 1 cup orange juice
• 1 can 1-pound tomatoes, broken up
• ¼ cup raisins
• ¼ tsp each garlic powder, thyme, oregano, and pepper
• 1 tsp salt
• 1 bay leaf
• 2 tbsp cornstarch
• ¼ cup dry sherry
• 3 cup hot cooked rice

Method

1. Season the chicken with salt and pepper. Brown in butter on all sides. Remove the chicken from the pan and set aside. Drain all but 1 tablespoon fat from the pan.
2. Add the onions and saute until tender. Stir in the juice, tomatoes, raisins and seasonings. Return the chicken to the pan. Cover and simmer 30 minutes or until the chicken is tender. Remove the bay leaf.
3. Blend the cornstarch and sherry; pour into the sauce. Cook, stirring frequently, about 5 minutes longer. Serve over beds of fluffy rice. Garnish with fresh orange sections, if desired.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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