| 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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