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.

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