Chicken Acapulco
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INGREDIENTS 4 pounds fryer chicken pieces
1 tablespoon vegetable oil
1 onion, minced
2 cloves garlic, minced
6 peppercorns
1/2 pound Chorizo sausage, casing removed
2 cups chicken broth, homemade or canned
10-ounce can tomatoes and green chilies
3 carrots, diced
1 medium zucchini, diced
1/4 cup raisins
3 whole jalapeno peppers
Garnish: 1 whole orange, halved and thinly slicedIn Dutch oven, sauté 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. Add sausage to onion mixture and sauté 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.
Place on serving platter and garnish with orange slices to bring out the sweetness of the raisins.