Spicy Chicken with Corn & Zucchini - Kraft Recipes Top
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Spicy Chicken with Corn & Zucchini

Prep Time
Total Time

Makes 8 servings.

Got a broiler-fryer chicken and some corn on the cob and zucchini? Watch this video recipe to find out how to make an easy summertime skillet.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


  • Makes 8 servings.

Healthy Living

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

Nutrition Bonus

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

Nutritional Information

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

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