Chicken Burritos

• 1 Whole Chicken, quartered
• 6 Cloves Garlic, minced
• 1 can (28 oz.) Crushed Tomatoes
• 2 lg. Green Peppers, halved and cut into 1/2 inch strips
• 2 Tbsp. Mexican Seasoning
• 1 Tbsp. Chili Peppers
• 2 Medium Onions, Halved And sliced
• 1 tsp. Sage
• 2 Tbsp. Seasoned Pepper
• 1 Bunch Cilantro, chopped
• 6 to 8 Jalapeno Peppers, sliced into 1/8 inch strips

1. In a large stock pot add 4 quarts of water and all of the ingredients except the tomatoes and bring to a boil for 40 minutes.
2. Remove the chicken with a large spoon and remove the chicken bones and skin.
3. Skim fat oils from the top of the broth, put the chicken meat back into the pot, add tomatoes and boil for 15 minutes.
4. Serve on flour tortillas, with salsa or hot sauce, rice or beans optional.
5. Serves 6 to 8.

chicken, garlic, tomatoes, green peppers, chili peppers, onions, sage, pepper, cilantro, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820037 (may not work)