Diana's Mexican Style Chicken

13 ingredients
9 steps

Ingredients

  • 2 pounds chicken, whole cut up
  • 1 quart water
  • 1 each bay leaves
  • 2 Cloves garlic crushed
  • 1 x peppercorns
  • 1 tablespoon salt
  • 1 cup onions chopped
  • 1/4 cup vegetable oil
  • 28 ounces italian plum (roma) tomatoes or 4 fresh tomatoes, chopped
  • 2 cans green chili peppers chopped
  • 1 x black pepper
  • 1/2 teaspoon oregano
  • 4 Cloves garlic finely mashed

Directions

  1. 1
    Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water (add chicken base, basil, oregano and rice wine).
  2. 2
    Add bay leaf, 2 cloves of garlic, peppercorns and salt.
  3. 3
    Let chicken cool in broth.
  4. 4
    Saute onion until golden in hot oil in a dutch oven.
  5. 5
    Add the tomatoes and chiles.
  6. 6
    Season the sauce with salt, pepper, and oregano.
  7. 7
    Add 2 cups reserved chicken stock.
  8. 8
    Boil 5 minutes, add mashed garlic, and correct the seasoning.
  9. 9
    Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F (180C) oven for 15 minutes, until bubbly.

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