Title: Diana's Mexican Style Chicken
Categories: Mexican Poultry
Yield: 8 Servings
| 2 | | 2 1/2 lb. frying chickens; cut up |
| 1 | qt | Water |
| 1 | | Bay leaf |
| 2 | cl | Garlic; crushed |
| | | Peppercorns |
| 1 | tb | Salt |
| 1 | c | Onion; chopped |
| 1/4 | c | Oil |
| 1 | | 28 oz can italian plum tomatoes |
| | | Or 4 fresh tomatoes, chopped |
| 2 | sm | Green chili peppers; chopped |
| | | Black pepper |
| 1/2 | ts | Oregano |
| 4 | cl | Garlic; finely mashed |
Recipe by: Concord Hospital Admitting Cookbook, Concord NH Poach chicken
pieces until almost tender, about 15 minutes, in 1 quart well Saute onion
until golden in hot oil in a dutch oven. Add the tomatoes and Place
chicken in baking dish, pour all of the sauce over it, cover, and bak