Drunken Mexican Chicken (Pollo Boracho)
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
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.
From: San Antonio Express-News