Spicy Chicken with Corn and Zucchini | My Food and Family
6.9 هزار بار بازدید -
15 سال پیش
-
This one-pot Spicy Chicken with
This one-pot Spicy Chicken with Corn and Zucchini is a low-calorie main dish that's high in taste and flavor, thanks to dried Guajillo chilies. Add Kraft zesty Italian dressing, and epazote leaves for added flavor. Then, corn on the cob and zucchini give it a perfect savory turn-of-the-season taste. Its easy to make, and even easier to enjoy when you follow our Kraft Kitchen Expert.
Get the recipe here: https://www.myfoodandfamily.com/recip...
What you need:
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 (4 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
Let's make it:
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. 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.
3. Serve topped with sour cream.
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Get the recipe here: https://www.myfoodandfamily.com/recip...
What you need:
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 (4 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
Let's make it:
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. 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.
3. Serve topped with sour cream.
Explore more at https://www.myfoodandfamily.com/
Join us on social media
Facebook: Facebook: myfoodandfamilyUS
Instagram: Instagram: myfoodandfamily
Twitter: Twitter: MyFoodandFamily
15 سال پیش
در تاریخ 1388/07/06 منتشر شده
است.
6,990
بـار بازدید شده