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