Comida Kraft
Recipe Box

Spicy Chicken with Corn & Zucchini

No referer *
4.5
(2) 1 Review
Prep Time
15
min.
Total Time
50
min.
Servings

8 servings

Zucchini and corn create a mellow backdrop for this spicy skillet chicken dish. For more mellow, top with sour cream.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

How to Hydrate the Guajillo Chiles

Stem and seed chiles. Soak chiles in 1 qt. (4 cups) hot water 10 min. or until chiles are softened. Drain chiles before using as directed.

Special Extra

Squeeze with a fresh lime just before serving.

Servings

  • 8 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

This low-calorie dish is a great recipe to prepare any night of the week!

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 13g
Saturated fat 4g
Cholesterol 65mg
Sodium 150mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 21g
   
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • BonnieC000 |

    This sounds like it would be a wonderful combination of flavors, but, as an avid cook, I don't remember ever having seen the guajillo peppers or the epacote. Can you suggest some alternatives??

  • zoemurphy |

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