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This was created in honor of my late grandmother, Josefina. Her old-world Mexican style fused with more modern techniques. Her housekeeper used to always call her "Doña Josie" Where Doña is a respectful title to a woman in authority, the lady of the house. The name stuck. When I taste this, it takes me back. --- This recipe will work beautiful with chicken, beef OR pork. It wil give it a good flavor. For the sake of being through, though, I'm using chicken.
- 10 -12 chicken breasts, thawed
- 1 (30 ounce) can red enchilada sauce
- 1⁄2 cup water
- 1 large onion (or two small to medium onions)
- 3 tablespoons garlic, minced
- 1 tablespoon lemon juice
- cooking spray
- 1 dash salt (Note ( The cooking liquid will reduce, so whatever salt you add will concentrate. Too much salt will)
- Preheat your oven to 450 degrees F.
- Spray the bottom and sides of a 9x13 inch baking dish (preferably glass) or use a disposable foil pan. Those are great too!
- Arrange the chicken semi-neatly on the bottom of the pan.
- In a large bowl, grate the onion(s) (Yes, with a cheese grater! Trust me, it comes out so nicely!) and add the minced garlic. (If you're using whole cloves, smash them with a knife. Good stress relief I say!) Then add the can of enchilada sauce. Swirl 1/2 cup of water in the bottom of the can to make sure you get all the yummy goodness. Pour this carefully over the chicken. This should cover the meat a little more than halfway. If it covers it more, great. If it's less than half, add a little water.
- Wrap the top with foil and poke holes in the top for good ventilation. Put inside your oven and cook for 1 hour.
- At the end of one hour, carefully take out the chicken, and with great care remove the foil. Turn the oven down to 300°F put the chicken back in and cook for THREE MORE HOURS. There is a method to my madness! The cooking liquid will reduce, concentrating those flavors into the chicken. Make sure the chicken is fully cooked.
- At the end of the last hour (or if the liquid has reduced by at least half) take the chicken out and set it on a counter. Cover loosely again with foil and leave it to rest for 15-20 minutes. Then take two forks and shred the chicken meat.
- Here's the hard part. Leave the chicken to stand (and cool) for as long as you can stand. The longer the chicken stands, the more it will soak up those juices. Serve with corn tortillas, beans and rice. Instant fiesta! Enjoy!