Mexican Chicken Dinner

Author: Canadian Living

Fragrant brown rice and a romaine lettuce salad are perfect with this main dish. Garnish with lime wedges.

  • Portion size 4 servings
  • Credits : ©


  • 2 cups corn niblets
  • 4 chicken legs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 1 pinch hot pepper flakes
  • 1 tablespoon lime juice
  • 2 tomatoes chopped
  • 2 zucchinis halved lengthwise and thickly sliced
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese


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.


Nutritional facts Per serving, about:

  • Protein 39 g
  • Calories 415.0
  • Total fat 15 g
  • Total carbohydrate 37 g
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Mexican Chicken Dinner