| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Fixed | 8 | Servings |
INGREDIENTS
| 2 | Frying chickens; (2 1/2-3lbs each), 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 |
| 1 | cn | Italian-style tomatoes; (or 4 fresh), chopped |
| 2 | cn | Green chiles; (mild) |
| 1/2 | ts | Oregano |
| 4 | Cloves garlic; mashed |
INSTRUCTIONS
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and salt. Let chicken cool in broth. Saute onion until golden in hot oil in deep kettle or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands) and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct seasoning. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Mexican Family Cooking by Aida Gabilondo Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 17, 98
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