2 sm. chickens, cut up
4 tbsp. oil
Salt & pepper
1 1/2 c. onions, chopped
2 cloves garlic
1 green pepper
1/4 tsp. cloves
2 tsp. chili powder
1 1/2 c. tomatoes, chopped
1/3 c. raisins
4 tbsp. dry sherry
1/3 c. stuffed green olives, chopped

Rinse chicken and pat dry. Heat oil in heavy pan with a lid. Sprinkle the chicken with salt and pepper and brown in hot oil. Remove chicken and set aside. Add onion, garlic and green peppers to the pan and cook until soft. Stir in cloves, chili powder, tomatoes, raisins and browned chicken. Pour on the sherry, cover pan and simmer 30 to 40 minutes. Add sliced olives before serving. Yields 8 servings.