Chicken Laredo

Yields:	4-6 servings
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3	pounds	chicken	cut up
1/2	teaspoon	garlic powder
3	tablespoons	margarine
1/2	cup	onion	chopped
1	cup	raisins, seedless
1/2	cup	pimento stuffed green olives	sliced
1/2	teaspoon	cinnamon
1	can	chicken broth

Dry Chicken pieces and sprinkle with garlic powder.

In large skillet, sauté chicken and onions in butter until browned.

Reduce heat.

Sprinkle raisins, olives, and cinnamon over chicken.

Then pour stock over chicken.

Cover and cook for 25 or 30 minutes.

Serve with rice, if desired.

Outstanding and delicious. sammon2002

Reviewed by sammon2002