CHICKEN ACAPULCO
Source of Recipe
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4 lb chicken pieces
1 T oil
1 onion, minced
2 garlic clove, minced
6 peppercorns
1/2 lb chorizo
2 c chicken broth
10 oz Ro-tel tomatoes (tomatoes with chiles)
3 carrot, diced
3 zucchini, diced
1/4 c raisins
3 whole jalapenos
1 whole orange
Halve and thinly slice the orange. In a Dutch oven, saute chicken
pieces in vegetable oil until browned, remove and set aside. Pour
off all but 2 tablespoon 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.
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