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.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
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.
Squeeze with a fresh lime just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* 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.