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80 minutes
Prep: 15 minutes
Cook: 60 minutes
131 calories per serving view nutrition facts
6 servings
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| 1 | each | broiler-fryer chicken | 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 bouillon | crushed |
| 16 | ounces | tomatoes, canned | chopped |
| 1 | large | onion | sliced |
| 5 | medium | zucchini | sliced |
| 1 | cup | 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.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 623mg | 26% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 3.0g | 13% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 12% | Vitamin C | 62% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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