Chicken Cacci-Chili

• 1 frying chicken, 3 to 4 pounds, cut up
• 2 tablespoons olive oil
• 1 medium garlic clove
• 1 teaspoon oregano -- crumbled
• salt and pepper -- to taste
• 1 cup sliced mushrooms
• 1 (approx. 15 ounces) can stewed tomatoes
• 1 cup chopped red chile pepper

Brown chicken in olive oil with clove of garlic. Before turning chicken, sprinkle with oregano, salt and pepper. Remove garlic, add mushrooms and brown slightly.
Add stewed tomatoes and chile; cover and simmer for 30 minutes. Uncover, continue cooking until sauce is reduced to desired consistency and chicken is very tender.
Good with spaghetti or rice.
By "America's #1 Mexican Cookbook"