Diana's Mexican Style Chicken

1 hours Prep: 20 minutes Cook: 40 minutes

706 calories per serving view nutrition facts

8-10 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

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

Directions

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water (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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 439g

Amount per Serving

Calories 706 57% of calories from fat

	% Daily Value*
Total Fat 45.0g	69%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 200mg	67%
Sodium 1940mg	81%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	10%
Sugars 6.0g
Protein 64.0g	128%

Vitamin A	33%		Vitamin C	38%
Calcium	6%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to shrimp fire

Last Recipes Viewed

Recipe Bite

Chervil

by Laurie

General:Chervil is a light-green, lacey, fern-like leaf of Annthriscus cerefolium, a low-growing member of the parsley family. ...

Member Review

Michelle's Best Snickerdoodle

This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.

Reviewed by Luxley