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  Recipe Home » Poultry » Drunken Mexican Chicken (Pollo Boracho)
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  Drunken Mexican Chicken (Pollo Boracho)
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
1 Broiler-fryer chicken, cut into serving pieces
1 tsp MSG
1/4 cup Corn oil
1 1/4 tsp Salt
1 tsp Paprika
3/4 tsp Ground black pepper
1/2 tsp Crushed oregano
1/2 tsp Cumin seed
1/4 tsp Garlic powder
1 Cube chicken bouillon, crushed
16 oz Can tomatoes, chopped (or substitute fresh ones)
1 large Onion, sliced
5 medium Zucchini, sliced
1 cup Red Burgundy wine
Instructions:
Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium
heat. Add chicken and brown well on all sides.

Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic
powder and bouillon. Reduce heat to medium low; add tomatoes, onion,
zucchini and wine.

Cook, covered, 30 minutes; uncover and continue cooking another 15
minutes or until liquid is somewhat reduced and chicken is done.

Excellent when served with brown rice, pinto beans and avocado fruit
salad.

From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer,
Cooking Echo, 6/92
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