How To make Diana's Mexican Style Chicken
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 Can Italian plum tomatoes
OR 4 fresh tomatoes, Chopped 2 sm Cn green chili peppers :
- chopped Black pepper 1/2 ts Oregano
4 Cloves garlic -- finely
Mashed
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I 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. Recipe By : Concord Hospital Admitting Cookbook, Concord NH
How To make Diana's Mexican Style Chicken's Videos
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1.5 tsp salt
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Tacos? SALSA! Fajitas? SALSA?
Getcha Some APC BBQ Rubs Here:
Breakfast? SALSA! You always need salsa no matter what dish or meal you are making so be sure to always have these two ready to go fresh or from the fridge!
There are so many ways to make red and green salsas and I’m gonna share with you my two favorite recipes.
My SALSA VERDE is HOT. Jalapeños, serranos and garlic is all you need and I love this simple green salsa because it can also be a base to kick up the heat in almost any other salsa you make.
My SALSA ROJA is just savory and dang delicious. Chile piquin, chiltepin, garlic and Roma tomatoes is all you need to make this red salsa. This combination uses the official pepper of the State of Texas, combines it with the tomatoes and gives it a great flavor to balance out the heat and also make it good for different dishes.
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