Pollo / 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.
Sauté 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,
or until bubbly.
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