Mexican Chicken Dinner
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 415 |
| pro | 39 g |
| total fat | 15 g |
| carb | 37 g |
Fragrant brown rice and a romaine lettuce salad are perfect with this main dish. Garnish with lime wedges.
Ingredients
- 4 chicken legs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp dried oregano
- 1 Pinch hot pepper flakes
- 1 tbsp lime juice
- 2 tomatoes, chopped
- 2 large zucchinis, halved lengthwise and thickly sliced
- 1 sweet red pepper or sweet green pepper, chopped
- 2 cups corn niblets
- 1 cup shredded Monterey jack cheese 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.
Source : © CanadianLiving.com
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