1 c. tomato juice
1 c. water
2 c. tomato puree
1 c. tomato juice
1 c. water
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. baking soda
1/4 c. canned green chilies, diced
8 sprigs fresh cilantro, plus more for garnish
1 1/2 lbs. skinned, cooked chicken thighs
2 med. green peppers, cut into strips
2 c. fresh mushrooms, sliced
8 oz. onion, cut into eighths and separated

Combine first 10 ingredients in a saucepan. Place over low heat and allow to simmer for 20 minutes. Place chicken thighs in a baking dish. Arrange peppers and mushrooms on top of chicken. Pour sauce mixture evenly over chicken and vegetables. Cover and bake about 30 minutes at 325 degrees. Divide equally into 4 portions. Garnish each portion with fresh cilantro. Serves 4.

This is good to prepare ahead. All steps except baking can be done the day before. Flavors are blended better the second day. Increase baking time to 40 minutes. Serve as directed.