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    Chicken Guadalajara Style


    Source of Recipe


    internet

    List of Ingredients




    1 Roasting Chicken, about 5 lb
    1/2 Onion
    4 Cloves Garlic
    2 tb Salt
    1/4 ts Freshly Ground Pepper
    7 sm Sprigs of Parsley
    3 lb Ripe Tomatoes
    1 c Finely Chopped Onion
    3 tb Red Wine Vinegar
    2 ts Oil
    1 tb Dried Oregano

    Recipe



    Place the chicken in a large pot or Dutch oven and cover with cold water.
    Add the onion, garlic, 1 tablespoon of the salt and the pepper and
    parsley. As soon as the water comes to a boil, lower the heat and cook,
    covered, for 35 minutes or until the chicken is tender. Let cool, then
    drain and cut into serving pieces.

    Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into
    a large bowl. Add the chopped onion, vinegar, oil, oregano and remaining
    tablespoon of salt. Correct the seasonings.

    Place the chicken in the bowl of tomato sauce, turning to coat well. Cover
    and refrigerate for at least 3 hours. Serve cold.

 

 

 


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