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Chicken acapulco

Yield: 6 Servings

Ingredients:

• 4 lb Frying chicken pieces
• 1 tb Vegetable oil
• 1 Onion minced
• 2 Cloves garlic minced
• 6 Peppercorns
• 1/2 lb Chorizo sausage
• 2 c Chicken broth
• 10 oz Can tomatoes and green -chilies
• 3 Carrots diced
• 7 Inch zucchini diced
• 1/4 c Raisins
• 3 Whole jalapeno peppers Garnish:
• 1 Whole orange

Instructions:

halved and -thinly sliced In Dutch oven saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion garlic and peppercorns. Remove sausage from casing add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini raisins and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins. Serves 6 to 8 Source: [Miriam B. Loo's Meal In One Favorites]

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