Drunken Mexican Chicken Recipe

Name: Drunken Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fryer chicken, cut into serving pieces; 1 tsp. MSG; 1/4 cup corn oil; 1-1/4 tsp. salt; 1 tsp. paprika; 3/4 tsp. ground black pepper; 1/2 tsp. crushed oregano; 1/2 tsp. cumin seed; 1/4 tsp. garlic powder; 1 cube chicken bouillon, crushed; 1 can (1 lb.) chopped tomatoes; 1 lg. onion, sliced; 5 md. zucchini, sliced; 1 cup red burgundy wine

Servings: persons

1 fryer chicken, cut into serving pieces
1 tsp. MSG
1/4 cup corn oil
1-1/4 tsp. salt
1 tsp. paprika
3/4 tsp. ground black pepper
1/2 tsp. crushed oregano
1/2 tsp. cumin seed
1/4 tsp. garlic powder
1 cube chicken bouillon, crushed
1 can (1 lb.) chopped tomatoes
1 lg. onion, sliced
5 md. zucchini, sliced
1 cup red burgundy wine

1
Sprinkle chicken with MSG.
2
Heat corn oil in Dutch oven over medium heat.
3
Add chicken and brown well on all sides.
4
Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.
5
Reduce heat to medium low; add tomatoes, onion, zucchini and wine.
6
Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 fryer chicken, cut into serving pieces, 1 tsp. MSG, 1/4 cup corn oil, 1-1/4 tsp. salt, and more.

Yes, Drunken Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Drunken Mexican Chicken

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