Drunken Mexican Chicken

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 Broiler-fryer chicken, cut
-into serving pieces
1 ts MSG
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon,
-crushed
16 oz Can tomatoes, chopped (or
-substitute fresh ones)
1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine

INSTRUCTIONS

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.

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Tagged: chicken, maincourses, mexicanchicken add tags

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