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Diana's mexican style chicken

Yield: 8 Servings

Ingredients:

• 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

Instructions:

Mashed 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. Recipe By : Concord Hospital Admitting Cookbook Concord NH

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