Diana's Mexican Style Chicken

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.

Sauté 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 350℉ (180℃) oven for 15 minutes, until bubbly.