| 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
A Message from our Provider:
“Jesus: If only you knew . . .”