Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Frying chicken pieces |
1 tablespoon | Vegetable oil |
1 \N | Onion, minced |
2 \N | Cloves garlic, minced |
6 \N | Peppercorns |
½ pounds | Chorizo sausage |
2 cups | Chicken broth |
10 ounces | Can tomatoes and green chilies |
3 \N | Carrots, diced |
7 \N | Inch zucchini, diced |
¼ cup | Raisins |
3 \N | Whole jalapeno peppers |
\N \N | Garnish: |
1 \N | Whole orange, 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]