Drunken mexican chicken (pollo boracho)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler-fryer chicken, cut into serving pieces | |
| 1 | teaspoon | MSG |
| ¼ | cup | Corn oil |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ¾ | teaspoon | Ground black pepper |
| ½ | teaspoon | Crushed oregano |
| ½ | teaspoon | Cumin seed |
| ¼ | teaspoon | Garlic powder |
| 1 | Cube chicken bouillon, crushed | |
| 16 | ounces | Can tomatoes, chopped (or substitute fresh ones) |
| 1 | large | Onion, sliced |
| 5 | mediums | Zucchini, sliced |
| 1 | cup | Red Burgundy wine |
Directions
Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides.
Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine.
Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.
Excellent when served with brown rice, pinto beans and avocado fruit salad.
From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92