Categories: Poultry, Mexican 
      Yield: 6 servings 
  
      1    Broiler-fryer chicken, cut        1/4 ts Garlic powder 
           -into serving pieces                1    Cube chicken bouillon, 
      1 ts MSG                                      -crushed 
    1/4 c  Corn oil                           16 oz Can tomatoes, chopped (or 
  1 1/4 ts Salt                                     -substitute fresh ones) 
      1 ts Paprika                             1 lg Onion, sliced 
    3/4 ts Ground black pepper                 5 md Zucchini, sliced 
    1/2 ts Crushed oregano                     1 c  Red Burgundy wine 
    1/2 ts Cumin seed                      
  
  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. 
   
  From:  San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking 
  Echo, 6/92