This chicken recipe comes from
Josephina Howard, who owns a terrific Mexican restaurant in New York City that
is called Rosa Mexicano. You seal chicken in a packet, bake, then open it up
like a present at the dinner table (foil for family, parchment for guests). It’s
a hot, filling and fuss-free chicken recipe
Mexican Chicken in a Bag
4 oz. can chopped green chilies, drained
7 oz. can tomato sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 t. dried ground mustard
1 t. cayenne pepper
3 crushed garlic cloves
1 T. ground cumin
1/2 t. ground cloves
4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.
Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken.
Lay out 4 pieces of foil or parchment paper about double the size of each piece
of chicken. Lay chicken on half of each foil piece, skin-side down, and paint
with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap
each piece of foil or parchment around chicken and fold edges to seal tightly.
Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4
hours for large pieces. Chicken should be fully cooked when juices run clear and
no pink remains.
Place pouches on heated dinner plates and let guests open them at the table.
Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.