Chicken Acapulco Recipe
Tagged in Poultry
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Directions
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.
Ingredients
- 4 pounds Frying chicken pieces
- 1 tablespoon Vegetable oil
- 3 Carrots -- diced
- 1 Onion -- minced
- 7 Inch zucchini -- diced
- 2 Cloves garlic -- minced
- 1/4 cup Raisins
- 6 Peppercorns
- 3 Whole jalapeno peppers
- 1/2 pound Chorizo sausage
- Garnish:
- 2 cups Chicken broth
- 1 Whole orange -- halved and
- 10 ounces Can tomatoes and green
- sliced
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