Chicken ranchero

Yield: 4 servings

Measure Ingredient
2½ pounds Chicken breasts,thighs and legs,skinned
14½ ounce Can Mexican style stewed tomatoes
8 ounces Can tomato sauce
7 ounces Can diced green chilies
½ teaspoon Cumin
1 \N Clove garlic, minced
2 \N Zucchini, sliced
\N \N Salt and black pepper
\N \N Rice, if desired

Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired.

Makes 4 to 6 servings.

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