Dianas Mexican Style Chicken Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: 2 1/2 lb. frying chickens, cut up
1 quart: Water,
1: Bay leaf,
2 Cloves: garlic, crushed
Few peppercorns,
1 tbsp: Salt,
1 cup: Onion, chopped
1/4 cup: Oil,
28 ounce: Can Italian plum tomatoes,
OR 4 fresh tomatoes,
Chopped,
2 small: Cn green chili peppers, chopped
Black pepper,
1/2 tsp: 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
Source from luhu.jp
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 from luhu.jp