Spicy Chicken with Corn & Zucchini
You can never have too many hor d'oeuvre recipes, so give Spicy Chicken with Corn & Zucchini a try. This recipe serves 50. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 78 calories, 6g of protein, and 5g of fat. A couple people made this recipe, and 42 would say it hit the spot. It is a good option if you're following a gluten free diet. This recipe from KraftRecipes.com requires chicken, onion, zucchini, and epazote. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 15%, this dish is rather bad. Similar recipes are Corn Fritters with Spicy Zucchini Salsa, Zucchini and Corn-Stuffed Chicken, and One-Pan Chicken with Zucchini and Corn.
Servings: 50
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 broiler-fryer chicken (3 lb.), cut into 8 pieces
2 ears corn on the cob, each cut crosswise into 4 pieces
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 epazote leaves
10 guajillo chiles, stemmed, seeded and hydrated
1/4 cup KRAFT Zesty Italian Dressing
1 small onion, quartered
1/2 cup water
4 zucchini, each cut crosswise into 4 pieces
Equipment:
blender
dutch oven
frying pan
Cooking instruction summary:
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 (165F) and vegetables are tender. Serve topped with sour cream.
Step by step:
1. Blend water, chiles and onions in blender until smooth; strain. Discard solids; set strained liquid aside.
2. Heat dressing in 6-qt. Dutch oven or large deep skillet on medium heat.
3. Add chicken; cook in batches 5 min. or until browned in all sides, turning occasionally.
4. Add corn, zucchini and epazote leaves.
5. Pour strained chile liquid over ingredients in Dutch oven. Bring to boil; cover. Simmer on medium-low 20 min. or until chicken is done (165F) and vegetables are tender.
6. Serve topped with sour cream.
Nutrition Information:
covered percent of daily need
