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Chicken Acapulco

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Serving Size: 6 Preparation Time :0:00 Categories: Mexican Poultry Hot Sausages


4 pounds Frying chicken pieces
1 tablespoon Vegetable oil
3 Carrots --diced
1 Onion --minced
7 Inch zucchini --diced
2 Cloves garlic --minced
1/4 cup Raisins
6 Peppercorns
3 Whole jalapeno peppers
1/2 pound Chorizo sausage

2 cups Chicken broth
1 Whole orange --halved and
10 ounces Can tomatoes and green 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]

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