Chicken and Zucchini (Pollo con Zucchini)

George Garcia, 1985 Puerto Rican Cooking Show Demonstrator

• 3 lbs. frying chicken, cut up
• 1 tsp. salt
• 4 cloves garlic, crushed
• Deep fat for frying
• 3 T. achiote oil
• 1 round onion, chopped
• 1 green pepper, chopped
• 1 (8-oz.) can tomato sauce
• 4 sprigs Chinese parsley, chopped
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 1/2 c. butter or margarine
• 2 lg. zucchini, cut into 1-inch pieces

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°. Fry chicken in hot fat for 5 minutes or until golden brown. Drain on absorbent paper; set aside. In large skillet, heat achiote oil. Sauté 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. Sauté zucchini (crisp) for 5 minutes. Stir in tomato mixture; add chicken. Cook for about 3 more minutes. Serves 6.