1 chicken, cut into serving pieces
1 pod garlic, mashed
1 half onion, minced
1 (8 oz.) can tomato sauce
1/2 tsp. capers
1 c. stuffed olives
1/4 tsp. ground cumin seed
1 can of beer
1 can mushroom soup
4 spoonful of olive oil
1 tbsp. Worcestershire sauce

In a large pot simmer the garlic and the onions in the olive oil, after it turns transparent (5 minutes). Add tomato sauce and Worcestershire sauce, simmer for 3 minutes, then add cumin, capers and olives, also add the chicken and stir until all chicken parts are blended with the sauce. At this time add the beer and a cup of water. Stir. Add salt to taste. Cook at low fire for 20 to 25 minutes, uncover and add mushroom soup, cook at low fire for another 15 minutes. Done. Serve over a bed of white rice.