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Drunken Mexican Chicken (Pollo Boracho)

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Submitted by Myron

YIELD

6 servings

PREP

15 min

COOK

60 min

READY

80 min

Ingredients

1 1
EACH EACH WHOLE CHICKEN
cut into serving pieces *
1 5
TEASPOON ML MONOSODIUM GLUTAMATE *
¼ 59
CUP ML CORN OIL
1 ¼ 6.3
TEASPOONS ML SALT
1 5
TEASPOON ML PAPRIKA
¾ 3.8
TEASPOON ML BLACK PEPPER
ground
½ 2.5
TEASPOON ML OREGANO
crushed
½ 2.5
TEASPOON ML CUMIN SEEDS
¼ 1.3
TEASPOON ML GARLIC POWDER
1 1
CUBE CUBE CHICKEN BROTH
crushed *
16 462.4
OUNCES ML/G TOMATOES, CANNED
chopped
1 1
LARGE LARGE ONIONS
sliced
5 5
MEDIUM MEDIUM ZUCCHINI
sliced
1 237

Directions

Sprinkle chicken with MSG.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 131 66% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 623mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 62%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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