Title: Chicken Acapulco
Categories: Mexican, Poultry, Meats
Yield: 6 Servings

4 lb Frying chicken pieces
1 tb Vegetable oil
1 Onion, minced
2 Cloves garlic, minced
6 Peppercorns
1/2 lb Chorizo sausage
2 c Chicken broth
10 oz Can tomatoes and green
-chilies
3 Carrots, diced
7 Inch zucchini, diced
1/4 c Raisins
3 Whole jalapeno peppers
Garnish:
1 Whole orange, halved and
-thinly sliced

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.

Serves 6 to 8

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

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