Chicken Acapulco recipe

4 pounds Frying chicken pieces

1 tablespoon Vegetable oil
3 Carrots -- diced
1 Onion -- minced
7 Inch zucchini -- diced
2 Cloves garlic -- minced
1/4 cup Raisins
6 Peppercorns
3 Whole jalapeno peppers
1/2 pound Chorizo sausage
Garnish:
2 cups Chicken broth
1 Whole orange -- halved and
10 ounces Can tomatoes and green
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.