Diana's Mexican Style Chicken
Recipe By : Concord Hospital Admitting Cookbook, Concord NH
Serving Size : 8
- 2 frying chickens, about 2 1/2 pounds each, cut up
- 1 quart water
- 1 bay leaf
- 2 cloves garlic, crushed
- a few peppercorns
- 1 tablespoon salt
- 1 cup chopped onion
- 1/4 cup oil
- 1 28 oz can Italian plum tomatoes
- OR 4 fresh tomatoes, chopped
- 2 small cans green chili peppers -- chopped
- black pepper
- 1/2 teaspoon oregano
- 4 cloves garlic -- finely mashed
Poach chicken pieces until almost tender, about 15 minutes, in
1 quart well-seasoned water. (I add chicken base, basil, oregano
and a littlee 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 adjust the seasoning.
Place chicken in baking dish, pour all of the sauce over it, cover,
and bake in a 350° oven for 15 minutes, until bubbly.