Serves: 4
Total Calories: 1,085
1. Pierce chicken pieces with a fork. Place chicken, taco sauce and water in a large reclosable plastic bag or in a baking dish. Close bag or cover dish. Marinate at room temperature for 1 to 1 1/2 hours, turning chicken several times.
2. In a large skillet, crumble sausage. Over medium-high heat, fry sausage until no longer pink. Remove sausage with a slotted spoon drain on paper towels and set aside.
3. Remove chicken from marinade, reserving marinade.
4. In drippings in skillet over medium-high heat, fry chicken until lightly browned. Spoon off drippings. Return sausage to skillet. Add onions, reserved marinade, 1 cup of the chicken broth and garlic. Push onions into liquid. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until chicken is no longer pink when cut along bone and juices run clear. Spoon off excess fat. If chicken is sticking, add 1/4 cup broth.
5. Add zucchini, olives and tomato. Cover and cook for 10 minutes or until vegetables are crisp-tender.
Serve on a large platter.
This Chicken Acapulco recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
