 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Hot & Spicy, Mexican, North American, Poultry, South American] -> [Chicken acapulco Recipe] |
Chicken acapulco
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Hot & Spicy, Mexican, North American, Poultry, South American |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 4
| lbs | Frying chicken pieces | | 1
| tbsp | Vegetable oil | | 1
| | Onion, minced | | 2
| | Cloves garlic, minced | | 6
| | Peppercorns | | 1/2
| lbs | Chorizo sausage | | 2
| cup | Chicken broth | | 10
| oz | Can tomatoes and green | | | -chilies | | 3
| | Carrots, diced | | 7
| | Inch zucchini, diced | | 1/4
| cup | Raisins | | 3
| | Whole jalapeno peppers | | | Garnish: | | 1
| | Whole orange, halved and | | | -thinly sliced |
|
Procedures:
| 1 | In dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. | | 2 | Pour off all but 2 tablespoons grease from pan. | | 3 | Add onion, garlic, and peppercorns. | | 4 | Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. | | 5 | Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. | | 6 | Return chicken to mixture. | | 7 | Cover and simmer 20 minutes. | | 8 | Add carrots and cook for 5 minutes. | | 9 | Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. | | 10 | Garnish with orange slices to bring out the sweetness of the raisins. | | 11 | Serves 6 to 8 |
|
|
|
|
|
|
|
|
|
|
