Pollo Borracho(Drunk Mexican Chicken)

• 2 1/2 to 3 lb. fryer or chicken parts (I use boned, skinned chicken)
• 1/4 c. oil (I use less)
• 1 tsp. salt
• 3/4 tsp. pepper
• 1/2 tsp. garlic powder (I use more)
• 1/2 tsp. oregano
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1 large can tomatoes, chopped with juice
• 1 large onion, chopped
• 5 medium zucchini, sliced
• 1 c. red Burgundy (I use cooking Burgundy)
• 1 tsp. instant chicken bouillon

1. Heat oil in large Dutch oven or electric skillet.
2. Brown chicken and add all spices and bouillon.
3. Reduce heat to medium low and add remaining ingredients, chopping tomatoes as added with juice.
4. Cook, covered, about 30 minutes and then cook, uncovered, another 15 to 30 minutes until chicken is done and liquid is somewhat reduced.
5. Very good served with rice.

chicken, oil, salt, pepper, garlic, oregano, paprika, cumin, tomatoes, onion, zucchini, red burgundy, instant chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608825 (may not work)