Drunken mexican chicken (pollo boracho)
Yield: 6 servings
Ingredients:
- 1 Broiler-fryer chicken cut 1/4 ts Garlic powder -into serving pieces 1 Cube chicken bouillon
- 1 ts MSG -crushed
- 1/4 c Corn oil 16 oz Can tomatoes chopped (or
- 1 1/4 ts Salt -substitute fresh ones)
- 1 ts Paprika 1 lg Onion sliced
- 3/4 ts Ground black pepper 5 md Zucchini sliced
- 1/2 ts Crushed oregano 1 c Red Burgundy wine
- 1/2 ts Cumin seed
Instructions:
Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt paprika black pepper oregano cumin garlic powder and bouillon. Reduce heat to medium low; add tomatoes onion zucchini and wine. Cook covered 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice pinto beans and avocado fruit salad. From: San Antonio Express-News 04/08/92 Posted by: Karin Brewer Cooking Echo 6/92
