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Main dishes

Spicy Chicken with Corn & Zucchini

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video by: kraft
Zucchini and corn create a mellow backdrop for this spicy skillet chicken dish. For more mellow, top with sour cream.
15 min
50 min
8 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
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