Chicken Acapulco

Name: Chicken Acapulco
Ingredients: 4 pounds chicken, whole pieces; 1 tablespoon vegetable oil; 1 each onions minced; 2 each garlic cloves minced; 6 each peppercorns; 1/2 pound chorizo sausage; 2 cups chicken broth; 10 ounces tomatoes, canned with green chilies; 3 each carrots diced; 7 inch zucchini diced; 1/4 cup raisins, seedless; 3 each jalapeno pepper whole; 1 each oranges whole, halved and thinly sliced

13 ingredients

10 steps

Ingredients

4 pounds chicken, whole pieces
1 tablespoon vegetable oil
1 each onions minced
2 each garlic cloves minced
6 each peppercorns
1/2 pound chorizo sausage
2 cups chicken broth
10 ounces tomatoes, canned with green chilies
3 each carrots diced
7 inch zucchini diced
1/4 cup raisins, seedless
3 each jalapeno pepper whole
1 each oranges whole, halved and thinly sliced

Directions

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.