Diana's Mexican Style Chicken
Submitted by ronda57
Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
This recipe uses a smart two-step technique that home cooks in Mexico have relied on forever. First, the chicken poaches gently in a well-seasoned broth with bay leaf, garlic, peppercorns, and herbs until almost tender. Then it finishes in the oven smothered in a chunky tomato-green chile sauce.
The result is fall-off-the-bone chicken soaked in a sauce that’s smoky, garlicky, and just spicy enough to keep things interesting. Mashed garlic goes in at the end for a final punch of raw, pungent flavor.
It feeds a crowd, making it a natural choice for family dinners, taco nights, or casual entertaining. Serve it over rice to soak up every drop of that sauce.
Kitchen Tips
- Save the poaching broth; two cups go into the sauce, and the rest makes an incredible soup base
- Let the chicken cool in the broth so it stays moist and absorbs more flavor
- Add the mashed garlic near the end of cooking so it keeps its sharp, raw bite in the finished sauce
- Roma tomatoes hold up best here, whether canned or fresh
Ingredients
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.
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