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 : © CanadianLiving.com

Ingredients

  • 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

Method

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

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