Diana's Mexican Style Chicken

Recipe Ingredients

2		Frying chickens - - cut up
1		Water
1		Bay leaf
2		Garlic - crushed
		Few peppercorns
1 tablespoon	15ml	Salt
1 cup	62g / 2.2oz	Onion - chopped
1/4 cup	59ml	Oil
1		Italian plum tomatoes
		OR 4 fresh tomatoes
		Chopped
2		Green chile peppers, chopped
		Black pepper
1/2 teaspoon	2.5ml	Oregano
4		Garlic - finely
		Mashed

Recipe Instructions

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

Source:
Jo Anne Merrill

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