Chicken Acapulco
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
whole chicken
pieces |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 6 | each |
peppercorns
|
*
|
| ½ | pound |
chorizo sausage
|
|
| 2 | cups |
chicken broth
|
|
| 10 | ounces |
tomatoes, canned
with green chilies |
|
| 3 | each |
carrots
diced |
|
| 7 | inch |
zucchini
diced |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 3 | each |
jalapeño pepper
whole |
*
|
| 1 | each |
oranges
whole, halved and thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
pieces |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 6 | each |
peppercorns
|
*
|
| 226.8 | g |
chorizo sausage
|
|
| 473 | ml |
chicken broth
|
|
| 289 | ml/g |
tomatoes, canned
with green chilies |
|
| 3 | each |
carrots
diced |
|
| 7 | inch |
zucchini
diced |
*
|
| 59 | ml |
raisins, seedless
|
|
| 3 | each |
jalapeño pepper
whole |
*
|
| 1 | each |
oranges
whole, halved and thinly sliced |
|
Directions
In Dutch oven, sauté chicken pieces in vegetable oil until browned, remove and set aside.
Pour off all but 2 tablespoons grease from pan.
Add onion, garlic, and peppercorns.
Remove sausage from casing, add to onion mixture and sauté for 5 to 7 minutes, drain off grease.
Add chicken broth and tomatoes, simmer, uncovered until sauce is reduced by a third.
Return chicken to mixture.
Cover and simmer 20 minutes. Add carrots and cook for 5 minutes.
Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender.
Garnish with orange slices to bring out the sweetness of the raisins.
