Drunken Mexican Chicken (pollo Boracho)
Ingredients:
1
Broiler-fryer chicken, cut
5
md
Zucchini, sliced
1
lg
Onion, sliced
substitute fresh ones)
16
oz
Can tomatoes, chopped (or
crushed
1
Cube chicken bouillon,
1/4
ts
Garlic powder
1/2
ts
Cumin seed
1/2
ts
Crushed oregano
3/4
ts
Ground black pepper
1
ts
Paprika
1 1/4
ts
Salt
1/4
c
Corn oil
1
ts
MSG
into serving pieces
1
c
Red Burgundy wine
Method:
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.