3 tbsp. salad oil
1 lb. cut up skinned chicken
3 stalks of celery, sliced thin
1 onion, chopped fine
2 cans of chicken bouillon
2 cans of water
1/2 tsp. cumin seed
2 (7 oz.) cans of green chilies
3/4 c. sliced olives
1 pt. half and half

Saute meat in 3 tbsp. of salad oil. Add all ingredients except half and half and cook for about 2 hours at least. Just before serving stir in half and half.