Diana's Mexican Style Chicken

• 2 pounds chicken, whole cut up
• 1 quart water
• 1 each bay leaves
• 2 Cloves garlic crushed
• 1 x peppercorns
• 1 tablespoon salt
• 1 cup onions chopped
• 1/4 cup vegetable oil
• 28 ounces italian plum (roma) tomatoes or 4 fresh tomatoes, chopped
• 2 cans green chili peppers chopped
• 1 x black pepper
• 1/2 teaspoon oregano
• 4 Cloves garlic finely mashed

1. Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water (add chicken base, basil, oregano and rice wine).
2. Add bay leaf, 2 cloves of garlic, peppercorns and salt.
3. Let chicken cool in broth.
4. Saute onion until golden in hot oil in a dutch oven.
5. Add the tomatoes and chiles.
6. Season the sauce with salt, pepper, and oregano.
7. Add 2 cups reserved chicken stock.
8. Boil 5 minutes, add mashed garlic, and correct the seasoning.
9. Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350F (180C) oven for 15 minutes, until bubbly.

chicken, water, bay leaves, garlic, peppercorns, salt, onions, vegetable oil, italian plum, green chili peppers, black pepper, oregano, garlic

Taken from recipeland.com/recipe/v/dianas-mexican-style-chicken-37469 (may not work)