Chicken acapulco

Ingredients:

4 pound frying chicken pieces
1 tablespoon vegetable oil
1 onion, minced
2 cloves garlic, minced
6 peppercorns
1/2 pound chorizo sausage
2 cup chicken broth
10 ounce can tomatoes and green-chilies
3 carrots, diced
7 inch zucchini, diced
1/4 cup raisins
3 whole jalapeno peppers
1 whole orange, halved and thinly sliced

Preparation:

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.