mexican style chicken

Name: Mexican Style Chicken
Cuisine: Mexican
Ingredients: 2 - broiler fryer chickens; 1 quart(s) water; 1 - bay leaf; 2 - garlic cloves, crushed; 8 - peppercorns, cracked; 1 tablespoon(s) salt; 1 cup(s) chopped onion; 1/4 cup(s) oil; 28 ounce(s) tomatoes, canned Italian-style and diced; 2 can(s) green chile peppers, chopped; - pepper; 1/2 teaspoon(s) oregano; 4 - garlic cloves, mashed

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Ingredients

2 broiler fryer chickens
1 quart water
1 bay leaf
2 garlic cloves, crushed
8 peppercorns, cracked
1 tablespoon salt
1 cup chopped onion
1/4 cup oil
28 ounces tomatoes, canned Italian-style and diced
2 cans green chile peppers, chopped
pepper
1/2 teaspoon oregano
4 garlic cloves, mashed

How To Make mexican style chicken

Step 1

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine.)

Step 2

Add bay leaf, 2 cloves of garlic, peppercorns and salt.
Step 3

Let chicken cool in broth.
Step 4

Saute onion until golden in hot oil in a dutch oven.
Step 5

Add the tomatoes and chiles.
Step 6

Season the sauce with salt, pepper and oregano.
Step 7

Add 2 cups reserved chicken stock.
Step 8

Boil 5 minutes, add mashed garlic and correct the seasoning.
Step 9

Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350 oven for 15 minutes, until bubbly.
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