Sonora Style Chicken

3 slices bacon, diced
1 large onion, coarsely chopped
3 cloves garlic, minced
One 28 oz can tomatoes, drained, coarsely chopped
2/3 cup picante sauce
1/4 cup sliced pitted green olives
One 2-1/2 to 3-lb broiler fryer chicken, cut-up, skinned, visible fat removed
1/4 cup coarsely chopped cilantro

Cook bacon in 10-inch skillet until crisp. Remove with slotted spoon to paper towel; reserve. Pour off all but 1 tbs of the drippings. Cook onion and garlic in drippings until tender, about 4 minutes. Add tomatoes, picante sauce and green olives; bring to a boll. Add chicken; spoon sauce over chicken. Reduce heat; cover and simmer until chicken is tender, about 30 minutes. Remove chicken to serving platter; cook sauce over high heat until thickened to desired consistency. Spoon sauce over chicken; sprinkle with reserved bacon and cilantro. Serve with additional picante sauce.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana