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