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

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