Mexican Style Chicken

2 2 1/2 lb. frying chickens - cut up
1 qt water
1 bay leaf
2 cloves garlic -- crushed
1 few peppercorns
1 tbsp salt
1 cup onion -- chopped
1/4 cup oil
28 oz can italian plum tomatoes
1 or 4 fresh tomatoes, chopped
2 small cans green chili peppers -- chopped
black pepper
1/2 tsp oregano
4 cloves garlic -- finely mashed

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

Recipe By : Concord Hospital Admitting Cookbook, Concord NH

Servings: 8