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Dinas Mexican Style Chicken

December 10, 2006
dinas mexican style chicken picture

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. 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.

2 2 1/2 lb. frying chickens (cut up)
1 qt Water
1 Bay leaf
2 Cloves garlic (crushed)
Few peppercorns
1 tb Salt
1 c Onion (chopped)
1/4 c Oil
28 oz Italian plum tomatoes (canned) or 4 fresh tomatoes (chopped)
2 sm Cn green chili peppers (chopped)
Black pepper
1/2 ts Oregano
4 Cloves garlic (finely mashed)