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
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