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Drunken Mexican Chicken (pollo Boracho)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Mexican, Poultry 6 Servings

INGREDIENTS

1 Broiler-fryer chicken, cut
into serving pieces
1 t MSG
1/4 c Corn oil
1 1/4 t Salt
1 t Paprika
3/4 t Ground black pepper
1/2 t Crushed oregano
1/2 t Cumin seed
1/4 t Garlic powder
1 Cube chicken bouillon
crushed
16 oz Can tomatoes, chopped or
substitute fresh ones
1 Onion, sliced
5 Zucchini, sliced
1 c Red Burgundy wine

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 49.9mg
Sodium: 808.7mg
Potassium: 992.1mg
Carbohydrates: 16.6g
Fiber: 4.5g
Sugar: 10.3g
Protein: 22g


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