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Chicken in Roasted Tomato Sauce |
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Serves: 4
Print this Recipe
(Pollo en Salsa de Jitomate Casera)
Category: Other Fried, Grilled, and Baked Chicken Dishes
A whole cut-up chicken can be used for this home-style dish, but I prefer the leg-thigh quarters, braising them slowly in the sauce until the meat is succulent and tender. Serve with steamed rice and Grapefruit, Orange, and Avocado Salad (see Salads).
Basic Roasted Tomato Sauce
4 chicken leg-thigh quarters, on the bone
1 tablespoon fresh lime juice
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1. Prepare the tomato sauce and reserve in the pan. Then, preheat the oven to 350°. Trim excess fat from the chicken and rub all over with the lime juice and season with the salt.
2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning 2 to 3 times until golden brown, 8 to 10 minutes. Transfer the chicken to an ovenproof casserole dish. Pour the tomato sauce over the chicken. Cover and bake until the meat is very tender when pierced with a fork, 45 to 50 minutes. Sprinkle with cilantro. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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