Drunken Mexican Chicken

• 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.

chicken, corn oil, salt, paprika, ground black pepper, oregano, cumin, garlic powder, chicken bouillon, tomatoes, onion, zucchini, red burgundy wine

Taken from www.foodgeeks.com/recipes/6620 (may not work)