Chicken acapulco

Yield: 6 servings

Measure 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
1 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]

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