Chicken Recuredos de Tucson
1 whole cut-up chicken
or thighs and legs
Olive oil
(for sauté)
1 medium onion
sliced
2-3 cloves garlic
minced
Brown chicken in a large kettle. Remove chicken, add oil, gently sauté the onion and garlic.
1 tsp cumin seed
Green chiles to taste
chopped
2 red or green peppers
1 large or 2 medium zucchini
or other squash thickly sliced
Add to kettle and sauté, add small amount of broth if necessary.
1 cup tomatoes
(fresh, frozen, canned, or ½ cup dehydrated, depending on season)
2 cups corn kernels
2 tsp. oregano
1 tsp. basil
2 cups chicken broth or water
Add to kettle along with browned chicken, add water or broth (more if using dried vegetables), cover and simmer for 30 to 40 minutes, until chicken is done to bone. Garnish with fresh cilantro.
