Recipe - Chicken Acapulco

4 pound Frying chicken pieces
1 tablespoon Vegetable oil
1 Onion, minced
2 Cloves garlic, minced
6 Peppercorns
One half pound Chorizo sausage
2 cup Chicken broth
10 ounce Can tomatoes and green
chilies
3 Carrots, minced
7 Inch zucchini, minced
One fourth cup Raisins
3 Whole jalapeno peppers
Garnish:
1 Whole orange, halved and
thinly cut or sliced up

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 crisptender. Garnish
with orange slices to bring out the sweetness of the raisins.

Serves 6 to 8

Source: [Miriam B. Loo's Meal In One Favorites]

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