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Title: Drunken Mexican Chicken
Categories: Chicken Main
Yield: 6 Servings

1 Broiler-fryer chicken, cut into serving pieces
1/4cCorn oil
1 1/4tsSalt
3/4tsGround black pepper
1/2tsCrushed oregano
1/2tsCumin seed
1/4tsGarlic powder
1 Cube chicken bouillon, crushed
16ozCan tomatoes, chopped (or substitute fresh ones)
1lgOnion, sliced
5mdZucchini, sliced
1cRed 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.