Southwest Chicken Acapulco
It is time to recipe jet set to Mexico. In this chicken casserole, you will experience the spirit and flavor of Acapulco. The unexpected sweet of the orange and raisins lends an exotic feel to the heat of the southwest.
Preparation Time20 min
Cooking Time1 hr
Ingredients
- 4 pounds chicken breast pieces, skinless and bonless
- 1 tablespoon extra virgin olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 6 peppercorns
- 1/2 pound chorizo sausage
- 2 cups Campbell's low-sodium chicken broth
- 10 ounces Ro-Tel tomatoes (tomatoes with chiles)
- 3 carrots, diced
- 3 zucchini, diced
- 1/4 cup raisins
- 3 whole jalapenos
- 1 orange, halved and thinly sliced
Instructions
- In a Dutch oven, saute chicken breast pieces in olive oil until browned. Remove and set aside. Pour off all but two tablespoons of grease from pan.
- Add onion, garlic, and peppercorns. Remove sausage from casing and add to onion mixture. 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 five minutes. Add zucchini, raisins, and peppers. Cook for an additional ten minutes or until chicken is tender and vegetables are crisp-tender.
- Garnish with the halved and thinly sliced orange, to bring out the sweetness of the raisins.
