Side Pannel
Diana's Mexican Style Chicken
Diana's Mexican Style Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry
Ingredients List
- 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
Directions
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.
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.
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