3 lbs. skinless boneless chicken
6 tbsp. olive oil
Salt and pepper to taste
2 lg. yellow onions, chopped
6 garlic cloves, minced
5 tbsp. chili powder
2 tbsp. ground cumin
1 1/2 tbsp. oregano
1/2 tsp. cayenne pepper
2 (20 oz.) cans Italian plum tomatoes, crushed
2 c. chicken broth
1 c. red wine
1 red pepper, julienned
1 green pepper, julienned
2 med. zucchini, diced
1 (10 oz.) pkg. frozen corn, thawed
1 c. chopped parsley

Heat 4 tablespoons olive oil in a large deep skillet and saute chicken until lightly browned, seasoning with salt and pepper. Remove from skillet. Reduce heat to low and add the onions and garlic. Cook until tender. Add chili powder, cumin, oregano, and cayenne pepper, and cook 5 minutes. Add tomatoes, broth, and wine. Bring mixture to boil, then lower heat and simmer 30 minutes, partially covered. Add the chicken and any juices and simmer 40 minutes, tightly covered.

Meanwhile, heat remaining 2 tablespoons olive oil in a skillet until very hot. Saute red and green peppers and zucchini until lightly browned. Stir in corn and set aside.

When chicken is tender, uncover completely and raise the heat to bring tomato mixture to a boil. Boil briskly for 15 minutes to reduce and thicken. Add sauteed vegetables and parsley, and reduce heat to simmer for 5 minutes. Serve over white rice. Serves 8.

Can be prepared a day, or even two, in advance to enhance the flavor.