Drunken Mexican Chicken (pollo Boracho) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Broiler-fryer chicken, cut into serving pieces
1 tsp: MSG,
1/4 cup: Corn oil,
1 1/4 tsp: Salt,
1 tsp: Paprika,
3/4 tsp: Ground black pepper,
1/2 tsp: Crushed oregano,
1/2 tsp: Cumin seed,
1/4 tsp: Garlic powder,
1 Cube: chicken bouillon, crushed
16 ounce: Can tomatoes, chopped, or substitute fresh ones
1 large: Onion, sliced
5 medium: Zucchini, sliced
1 cup: Red Burgundy wine,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp