Serves: 6
Total Calories: 1,031
1. In Dutch oven, sauté chicken pieces in vegetable oil until browned remove and set side. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns.
2. Remove sausage from casing, add to onion mixture and sauté 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 the mixture. Cover and simmer for 20 minutes. Add zucchini and peppers cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender.
3. Garnish with orange slices to bring out the sweetness of the raisins.
This Chicken Acapulco 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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