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" We&amp;#039;re approaching Game 6 of the World Series, wherein the Cardinals will attempt to hold off the Rangers to make it to a Game 7. Ever wonder how St. Louis slugger Albert Pujols fuels up for such a contest? Diamond Dishes: From the Kitchens of Baseball&amp;#039;s Biggest Stars, written by Julie Loria (wife of Marlins owner Jeff Loria), provides a behind-the-scenes look at what twenty top MLB players like to cook and eat. Turns out that the Cardinals&amp;#039; golden boy eats the same braised chicken dish every night before a home game. His wife Diedre has named it &amp;quot;Home Run Chicken,&amp;quot; and maybe it&amp;#039;ll bring some of that Game 3 batting magic back for Pujols tonight. If you&amp;#039;re a Cards fan, you might want to cook the dish in solidarity. If not, it still makes a mighty fine Wednesday night dinner. Home Run Chicken Serves 4 \u2022 \u00BD cup chopped yellow onion \u2022 \u00BD cup seeded and chopped green bell pepper \u2022 \u00BC cup seeded and chopped red bell pepper \u2022 4 sprigs fresh cilantro \u2022 2 garlic cloves, crushed under a knife and peeled \u2022 \u00BD teaspoon dried oregano \u2022 \u00B9\u2044\u00B3 cup distilled white vinegar \u2022 2 tablespoons vegetable oil \u2022 Pinch sugar \u2022 1\u20023\u00BD-pound chicken, cut up, skin removed from all pieces except the wings \u2022 2 chicken bouillon cubes, crushed \u2022 1 teaspoon tomato paste \u2022 1 teaspoon ground cumin \u2022 Salt and freshly ground black pepper Combine the onion, green pepper, red pepper, cilantro, garlic, oregano, and vinegar in a blender and pulse until the vegetables are very finely chopped. Set aside. Heat the oil and sugar in a Dutch oven or flameproof casserole over medium heat until the sugar melts and begins to caramelize. Add the chicken and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the chicken to a plate. Add 1 cup water, the onion mixture, bouillon, tomato paste, and cumin. Bring to a boil, stirring up the browned bits in the pan with a wooden spoon. Return the chicken and any juices on the plate to the Dutch oven. Add enough water to barely cover the chicken and bring to a boil. Reduce the heat to medium-low. Cook at a brisk simmer, uncovered, turning the chicken occasionally, until the chicken is cooked through, about 45 minutes. Transfer the chicken to a deep serving platter and tent with aluminum foil to keep warm. Increase the heat to high. Boil, stirring often, until the cooking liquid is reduced by one-fourth, about 5 minutes. Season with salt and pepper, although you may not need much because of the salty bouillon. Pour over the chicken and serve hot. Reprinted from Diamond Dishes, photo by EJ Camp "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/sports/a11433/albert-pujols-chicken-6530133/>