Drunken Mexican Chicken (PolloBorracho)
1 broiler-fryer chicken, cut into serving pieces
1/4 cup corn oil
1 1/4 tsp. salt
1 tsp. paprika
3/4 tsp. ground black pepper
1/2 tsp. oregano, crushed
1/2 tsp. cumin seed
1/4 tsp. garlic powder
1 cube chicken bouillon, -crushed
1 (16 oz.) can tomatoes, chopped (or substitute fresh ones)
1 large onion, sliced
5 medium zucchini, sliced
1 cup red burgundy wine
Instructions: 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.