Chicken and Zucchini (Pollo con Zucchini)

By carvalhohm

Ingredients

• 3 pounds frying chicken, cut up
• 1 teaspoon salt
• 4 cloves garlic, crushed
• Deep fat for frying
• 3 tablespoons achoite oil
• 1 round onion, chopped
• 1 green pepper, chopped
• 1 (8 ounce) can tomato sauce
• 4 springs Chinese parsley, chopped
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1/2 cup butter or margarine
• 2 large zucchini, cut into 1 inch pieces

Details

Servings 6

Preparation

Step 1

Cut chicken into serving pieces. Knead in 1 teaspoon of the salt and 2 garlic cloves; let stand 15 minutes. Heat deep fat to 375 degrees. Fry chicken in hot fat for 5 minutes or until golden brown. Drain on absorbent paper; set aside. In large skillet, heat achoite oil. Saute onion and green pepper until onion is translucent. Stir in tomato sauce, parsley, oregano and 1 teaspoon of the salt and pepper. Lower heat and cook for 15 minutes. In a medium skillet, melt butter. Add the remaining 2 cloves garlic and 1 teaspoon salt. Saute zucchini (crisp) for 5 minutes. Stir in tomato mixture; add chicken. Cook for about 3 more minutes.