Drunken Mexican Chicken (Pollo Boracho)

• 1 each chicken, whole cut into serving pieces
• 1 teaspoon monosodium glutamate
• 1/4 cup corn oil
• 1 1/4 teaspoons salt
• 1 teaspoon paprika
• 3/4 teaspoon black pepper ground
• 1/2 teaspoon oregano crushed
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon garlic powder
• 1 Cube chicken broth crushed
• 16 ounces tomatoes, canned chopped
• 1 large onions sliced
• 5 medium 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.
7. Excellent when served with brown rice, pinto beans and avocado fruit salad.

chicken, monosodium glutamate, corn oil, salt, paprika, black pepper, oregano, cumin seeds, garlic, chicken broth crushed, tomatoes, onions, zucchini, red burgundy wine

Taken from recipeland.com/recipe/v/drunken-mexican-chicken-pollo-b-45101 (may not work)