Diana's mexican style chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 2 1/2 lb. frying chickens cut up | |
| 1 | quart | Water |
| 1 | Bay leaf | |
| 2 | Cloves garlic -- crushed | |
| Few peppercorns | ||
| 1 | tablespoon | Salt |
| 1 | cup | Onion -- chopped |
| ¼ | cup | Oil |
| 28 | ounces | Can Italian plum tomatoes |
| OR 4 fresh tomatoes, | ||
| Chopped | ||
| 2 | smalls | Cn green chili peppers -- chopped |
| Black pepper | ||
| ½ | teaspoon | Oregano |
| 4 | Cloves garlic -- finely | |
| Mashed | ||
Directions
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