| 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
A Message from our Provider:
“Have you thanked God today?”