1 Broiler-fryer chicken, cut -into serving pieces
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon, -crushed
16 oz Can tomatoes, chopped (or -substitute fresh ones)
1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine

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.