~ Drunken mexican chicken (pollo boracho) Recipe ~

1    Broiler-fryer chicken, cut
           -into serving pieces
      1 ts MSG
    1/4 c  Corn oil
  1 1/4 ts Salt
      1 ts Paprika
    3/4 ts Ground black pepper
    1/2 ts Crushed oregano
    1/2 ts Cumin seed
    1/4 ts garlic powder
      1    Cube chicken bouillon,
           -crushed
     16 oz Can tomatoes, chopped (or
           -substitute fresh ones)
      1 lg Onion, sliced
      5 md Zucchini, sliced
      1 c  Red Burgundy wine
 
  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.
  
  From:  San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking
  Echo, 6/92