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Spicy Chicken with Corn & Zucchini 

Julie shows us how to make a delicious Latino inspired chicken recipe. No special occasion is needed to serve this one pot dish.
prep time
15 min
50 min
8 servings

what you need

  • 1/2 cup water
  • 10  guajillo chiles, stemmed, seeded and hydrated
  • 1  small onion, quartered
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1   broiler-fryer chicken (3 lb.), cut into 8 pieces
  • 2  ears corn on the cob, each cut crosswise into 4 pieces
  • 4  zucchini, each cut crosswise into 4 pieces
  • 3  epazote leaves
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  • BLEND water, chiles and onions in blender until smooth; strain. Discard solids; set strained liquid aside.
  • HEAT dressing in 6-qt. Dutch oven or large deep skillet on medium heat. Add chicken; cook in batches 5 min. or until browned in all sides, turning occasionally. Add corn, zucchini and epazote leaves. Pour strained chile liquid over ingredients in Dutch oven. Bring to boil; cover. Simmer on medium-low 20 min. or until chicken is done (165ºF) and vegetables are tender.
  • SERVE topped with sour cream.

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