Recipe 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
Recipe method
- 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.
Other mexican recipes:
Chicken acapulco recipe
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