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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain. | 3. Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth. | 4. Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves. | 5. Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	2			-	-	-	-
guajillo chile pepper	4		stemmed seeded	-	-	-	-
onion	1/3			20.0	4.67	0.55	0.05
celery	1	stalk		10.24	1.9008	0.4416	0.1088
carrot	1		peeled	52.48	12.2624	1.1904	0.3072
garlic	1	clove		4.47	0.9918	0.1908	0.015
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
chicken bouillon granule	2	tablespoons		-	-	-	-
chicken breast	2	pounds		1560.3596	0.0	189.1482	83.9147
bay leaf	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.