| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Mexican, Poultry, Meats | 6 | Servings |
INGREDIENTS
| 4 | lb | Frying chicken pieces |
| 1 | tb | Vegetable oil |
| 1 | Onion, minced | |
| 2 | Cloves garlic, minced | |
| 6 | Peppercorns | |
| 1/2 | lb | Chorizo sausage |
| 2 | c | Chicken broth |
| 10 | oz | Can tomatoes and green chilies |
| 3 | Carrots, diced | |
| 7 | Inch zucchini, diced | |
| 1/4 | c | Raisins |
| 3 | Whole jalapeno peppers | |
| Garnish: | ||
| 1 | Whole orange, halved and thinly sliced |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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