Chicken Ranchero
2 1/2 lb chicken breasts, thighs and legs, skinned
14 1/2 oz can mexican style stewed tomatoes
8 oz can tomato sauce
7 oz can diced green chilies
1/2 tsp cumin
1 clove garlic, minced
2 zucchini, sliced
1 salt and black pepper
1 rice, if desired
Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot.
Cover and simmer 45 minutes.
Add zucchini and salt and black pepper to taste. Cover and
simmer 15 minutes more.
Serve with rice, if desired.
Makes 4 to 6 servings. |