| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 8 | Servings |
INGREDIENTS
| 2 | 2 1/2 lb. frying chickens cut up | |
| 1 | qt | Water |
| 1 | Bay leaf | |
| 2 | Cloves garlic — crushed | |
| Few peppercorns | ||
| 1 | tb | Salt |
| 1 | c | Onion — chopped |
| 1/4 | c | Oil |
| 28 | oz | Can Italian plum tomatoes |
| OR 4 fresh tomatoes, | ||
| Chopped | ||
| 2 | sm | Cn green chili peppers — chopped |
| Black pepper | ||
| 1/2 | ts | Oregano |
| 4 | Cloves garlic — finely | |
| Mashed |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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