Chicken Acapulco
Mexican-spiced chicken braised with chorizo sausage, vegetables, and raisins in tomato-chili broth. A hearty one-pot dinner garnished with fresh orange slices that bring out the sweetness.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis festive chicken braise combines the smoky heat of chorizo with tender vegetables and an unexpected touch of sweetness from raisins.
The whole dish simmers in tomatoes spiked with green chilies and whole peppercorns, creating layers of flavor that deepen as it cooks.
Orange slices fanned over the top just before serving add citrus brightness that cuts through the richness.
Chef Tips
- Remove chorizo from casings and break it up as it cooks with the aromatics
- Add carrots first, then zucchini later so everything finishes at the same crisp-tender stage
- Whole jalapeños add flavor without overwhelming heat; remove them before serving if desired
- This tastes even better the next day after the flavors have married overnight
Ingredients
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.
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