| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Poultry, Mexican, Sauces | 4 | Servings |
INGREDIENTS
| 1 | Chicken (2 1/2- to 3-lb), cut up | |
| 1 | ts | Dried oregano; crushed |
| 1 | tb | Garlic salt |
| 1 | ts | Black pepper |
| 2 | tb | Red wine vinegar |
| 1 | bn | Cilantro; leaves only |
| 1 | md | Onion; quartered |
| 2 | md | Tomatoes; quartered |
| 1 | Green bell pepper, seeded, and chopped | |
| 1 | Yellow chile; seeded | |
| 2 | tb | Oil |
| 1 | md | Onion; chopped |
| Paprika |
INSTRUCTIONS
Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with paprika. Cook until onion is tender and golden. Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes. (C) 1992 The Los Angeles Times From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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