Recipe - Drunken Mexican Chicken (Pollo Boracho)

1 Broilerfryer chicken, cut
into serving pieces
1 teaspoon MSG
One fourth cup Corn oil
1 One fourth teaspoon Salt
1 teaspoon Paprika
Three fourths teaspoon Ground black pepper
One half teaspoon Crushed oregano
One half teaspoon Cumin seed
One fourth teaspoon Garlic powder
1 Cube chicken bouillon,
crushed
16 ounce Can tomatoes, chopped (or
substitute fresh ones)
1 lg Onion, cut or sliced up
5 md Zucchini, cut or sliced up
1 cup Red Burgundy wine

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 ExpressNews, 04/08/92 Posted by: Karin Brewer, Cooking
Echo, 6/92

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