Mexican-Style Chicken
	
	  2            frying chickens (2 1/2-3lbs each) -- cut up
	  1 quart      water
	  1            bay leaf
	  2 cloves     garlic -- crushed
	       few     peppercorns
	  1 tablespoon salt
	  1 cup        onion -- chopped
	  1/4  cup     oil
	  1 can        italian-style tomatoes (or 4 fresh) -- chopped
	  2 cans       green chiles(mild)
	  1/2 teaspoon oregano
	  4 cloves     garlic -- mashed
	
	Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of
	well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and
	salt.  Let chicken cool in broth.
	
	Saute onion until golden in hot oil in deep kettle or dutch oven.  Add the
	tomatoes (do not blend tomatoes, just break them with your hands) and
	chiles.  Season sauce with salt, black pepper, and oregano.  Add 2 cups
	reserved chicken stock.  Boil 5 minutes, add mashed garlic, and correct
	seasoning.
	
	Place chicken in baking dish, pour all of the sauce over it, cover, and bake
	in 350 deg. oven for 15 minutes, until bubbly.  

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