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Drunken mexican chicken (pollo boracho)

Yield: 6 Servings

Ingredients:

• 1 Broiler-fryer chicken cut -into serving pieces
• 1 ts MSG
• 1/4 c Corn oil
• 1 1/4 ts Salt
• 1 ts Paprika
• 3/4 ts Ground black pepper
• 1/2 ts Crushed oregano
• 1/2 ts Cumin seed
• 1/4 ts Garlic powder
• 1 Cube chicken bouillon -crushed
• 16 oz Can tomatoes chopped (or -substitute fresh ones)
• 1 lg Onion sliced
• 5 md Zucchini sliced
• 1 c Red Burgundy wine

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

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