Diana's Mexican Style Chicken
Yield
8 servingsPrep
20 minCook
40 minReady
Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
whole chicken
cut up |
|
| 1 | quart |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | Cloves |
garlic
crushed |
*
|
| 1 | x |
peppercorns
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
onions
chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 28 | ounces |
italian plum (roma) tomatoes
or 4 fresh tomatoes, chopped |
|
| 2 | cans |
green chili peppers
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| ½ | teaspoon |
oregano
|
|
| 4 | Cloves |
garlic
finely mashed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
whole chicken
cut up |
|
| 0.9 | l |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | Cloves |
garlic
crushed |
*
|
| 1 | x |
peppercorns
|
*
|
| 15 | ml |
salt
|
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
vegetable oil
|
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
or 4 fresh tomatoes, chopped |
|
| 2 | cans |
green chili peppers
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| 2.5 | ml |
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.
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.
