Chicken Aguascalientes Recipe

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Chicken Aguascalientes

debbie lopez

By
@Debbwl

A great country style chicken with its origins based in Mexico. Pan fried potatoes the perfect side for sopping up the pan sauce that comes from the chicken and tomatoes. This is a favorite in our household. We serve with shredded lettuce, jalapenos and fried potatoes. (The ingredients in country recipes tend to be rough chopped)


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Rating:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3 lb
chicken, bone in and cut up
salt and pepper, to taste
2 Tbsp
oil
1
onion, thinly sliced
1 clove
garlic, minced
3
fresh medium tomatoes, peeled, seeded and rough chopped (caned tomatoes do not work well with this recipe)
1 Tbsp
lemon juice
1 tsp
sugar
1 tsp
salt
1 tsp
oregano, dried
1/8 tsp
cinnamon
1/8 tsp
clove, ground
2 tsp
cornstarch

Directions Step-By-Step

1
Sprinkle chicken with salt and pepper.

In 12 inch skillet brown chicken in cooking oil about 15 minutes.

Add onion and garlic; cook 5 minutes more.
2
Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
3
Remove chicken to platter, keep warm.
4
Measure pan juices; add water to make 2 cups total. Return to skillet.

Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
5
Spoon some of the sauce over the chicken; pass the remaining sauce.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Heirloom