Diana's mexican style chicken

Yield: 8 Servings

Measure Ingredient
2 \N 2 1/2 lb. frying chickens cut up
1 quart Water
1 \N Bay leaf
2 \N Cloves garlic -- crushed
\N \N Few peppercorns
1 tablespoon Salt
1 cup Onion -- chopped
¼ cup Oil
28 ounces Can Italian plum tomatoes
\N \N OR 4 fresh tomatoes,
\N \N Chopped
2 smalls Cn green chili peppers -- chopped
\N \N Black pepper
½ teaspoon Oregano
4 \N Cloves garlic -- finely
\N \N Mashed

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct the seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F oven for 15 minutes, until bubbly.

Recipe By : Concord Hospital Admitting Cookbook, Concord NH

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