Recipe - Dianas Mexican Style Chicken

2 2 One half lb. frying chickens
cut up
1 qt Water
1 Bay leaf
2 Cloves garlic crushed
Few peppercorns
1 tablespoon Salt
1 cup Onion chopped
One fourth cup Oil
28 ounce Can Italian plum tomatoes
OR 4 fresh tomatoes,
Chopped
2 small Cn green chili peppers
chopped
Black pepper
One half teaspoon Oregano
4 Cloves garlic finely
Mashed

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart
wellseasoned 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