2 frying chickens, cut in serving pieces
¼ cup oil
1 pound fresh mushrooms, cleaned and sliced
2 cups canned tomatoes with juice (16 ounce can)
2 canned green chilies, seeded
½ cup chopped onion
1 clove garlic, minced
1 cup chicken stock (or water plus chicken bouillon cube)
1 ½ teaspoons salt
1 cup sour cream
1. Brown chicken pieces in hot oil in a large skillet. Place chicken in Dutch oven or heavy saucepot.
2. Saute mushrooms in oil remaining in skillet; spoon mushrooms over chicken.
3. Combine tomatoes, chilies, onion, and garlic in an electric blender and blend to a puree (if amount is too large for blender container, blend in two portions).
4. Pour puree into fat remaining in skillet in which chicken and mushrooms were cooked; bring to boiling and cook about 5 minutes. Stir in chicken stock and salt.
5. Pour sauce over chicken and mushrooms in Dutch oven. Cover and cook over low heat until chicken is tender (about 1 hour).
6. Just before serving, stir in sour cream and heat through, but do not boil.
6 TO 8 SERVINGS