Drunken Mexican Chicken (Pollo Boracho)

1 Broiler-fryer chicken -- cut
1/4 teaspoon Garlic powder -- into serving pieces
1 teaspoon MSG

1/4 cup Corn oil
16 ounces Can tomatoes -- chopped (or
1 1/4 teaspoons Salt
fresh ones)
1 teaspoon Paprika
1 large Onion -- sliced
3/4 teaspoon Ground black pepper
5 medium Zucchini -- sliced
1/2 teaspoon Crushed oregano
1 cup Red Burgundy wine
1/2 teaspoon 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.

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