Mexican Chicken Dinner
Fragrant brown rice and a romaine lettuce salad are perfect with this main dish. Garnish with lime wedges.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 415 |
| protein | 39 g |
| fat | 15 g |
| carbohydrate | 37 g |
| very high source fibre | - |
| calcium and iron. | excellent source |
Suggested Recipes
-
4 chicken legs
1/2 tsp (2 mL) each salt and pepper
2 tsp (10 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) each ground cumin and coriander
1/4 tsp (1 mL) dried oregano
Pinch hot pepper flakes
1 tbsp (15 mL) lime juice
2 tomatoes, chopped
2 large zucchini, halved lengthwise and thickly sliced
1 sweet red or green pepper, chopped
2 cups (500 mL) corn niblets
1 cup (250 mL) shredded monterey jack or cheddar cheese
Preparation:
Remove skin from chicken and separate at joint. Sprinkle with half of the salt and pepper. In large nonstick ovenproof skillet, heat oil over medium heat; cook chicken, turning once, for about 25 minutes or until golden brown. Transfer to plate.
Drain off fat from skillet; cook onion and garlic, stirring, for 3 minutes. Add chili powder, cumin, coriander, oregano, hot pepper flakes and remaining salt and pepper; stir for 30 seconds. Add lime juice, tomatoes, zucchini, red pepper and corn; bring to boil.
Nestle chicken into vegetable mixture; reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables are tender and juices runs clear when chicken thigh is pierced. Sprinkle cheese over top; broil for 2 minutes or until cheese is melted and golden.
Tags:
Main Course; Mexican; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Skillet;
Source
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