Ingredients
4
4 servings
- •2 Roma tomatoes
- •4 guajillo chile peppers, stemmed and seeded
- •⅓ large onion
- •1 stalk celery
- •1 carrot, peeled
- •1 clove garlic
- •1 cup chicken stock
- •2 tablespoons chicken bouillon granules
- •2 pounds chicken breasts
- •3 bay leaves
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
- Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
- 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).
Nutritional Facts
Per 4 servings
- Calories: 350
- Carbohydrate: 10g
- Fat: 13g
- Fiber: 2g
- Protein: 48g
- Sugar: 6g
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