Serves: 7
Total Calories: 291
Remove the skin and all visible fat from the chicken pieces. Rinse them well with warm water. In a small bowl, stir togther garlic, cumin, oregano, salt pepper, red wine vinegar and the chicken bouillon that has been previously dissolved in a 1/4 cup of warm water. Spread this mixture over chicken pieces. Let it sit for 30 minutes. Place chicken in a non-stick fry pan. Cook chicken on medium heat keep turning until is cooked but not burned.
This Fried-Oil Less- Chicken recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
