[Aline]

Mexican Chicken

(6 or more servings)

4 tbsp butter
4 medium onions, chopped
4 green peppers, seeded and chopped
1/4 cup flour
2 cups chicken stock
4 cups stewed tomatoes, undrained
2 cups pitted ripe olives
2 cups whole-kernel corn, frozen, canned or cut from cob
3 cups diced poached chicken (recipe follows)
6 slices bacon


In skillet, heat butter, add onions and green peppers and cook until wilted. With wire whisk stir in flour, add chicken stock, tomatoes and olives and cook, stirring, until thickened and smooth.

Preheat oven to 400 F.

Place a layers of corn in a buttered baking dish, add a layer of chicken and a layer of the tomato mixture. Repeat the process untill all ingredients are used, ending with a layer of corn.

Place bacon on the top and bake until the bacon is crisp, about 20 minutes.


Poached Chicken

(2 to 3 cups diced chicken)

1 (2- to 3-1/2 lb) chicken, trussed
1 small onion, studded with 2 cloves
1 celery stak, trimmed and quartered
1 carrot, scraped and quartered
1 parsley sprig
1/2 bay leaf
pinch of thyme
salt to taste
10 peppercorns

Place chicken in small kettle or large saucepan and add cold water to cover.

Add remaining ingredients and bring to a boil. Reduce heat, cover partly and simmer until chicken is tender, 30 minutes or longer depending on size. Cut chicken in cubes.