Chicken Acapulco

4 lb Frying chicken pieces

1 tb Vegetable oil

1 Onion, minced

2 Cloves garlic, minced

6 Peppercorns

1/2 lb Chorizo sausage

2 c broth

10 oz Can tomatoes and green

-chilies 3 Carrots, diced

7 Inch zucchini, diced

1/4 c Raisins

3 Whole jalapeno peppers

Garnish: 1 Whole orange, halved and

-thinly sliced In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins. Serves 6 to 8 Source: [Miriam B. Loo's Meal In One Favorites]