Chicken Acapulco

Yields:	8 servings
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4	pounds	frying chicken	pieces
1	tablespoon	vegetable oil
1	each	onion	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 peppers	whole
1	each	orange	whole, halved and thinly sliced

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.

This is a GREAT recipe!! I had this for the first time at a Christmas party. It doesn't LOOK the greatest, but it's absolutely phenomenal!

Reviewed by FelineLover