Mexican Chicken Dinner
|Vegetable oil||2 Teaspoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Hot pepper flakes||1 Pinch|
|Lime juice||1 Tablespoon|
|Tomatoes||2 , chopped|
|Zucchini||2 Large, halved lengthwise and thickly sliced|
|Sweet red pepper/Green pepper||To Taste, chopped|
|Corn kernels||2 Cup (32 tbs)|
|Shredded monterey jack cheese/Cheddar cheese||1 Cup (16 tbs)|
Remove skin from chicken; separate at joint.
Sprinkle with half of the salt and pepper.
In large nonstick oven proof skillet, heal 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 often, 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, cover and simmer for 10 to 15 minutes or until vegetables are tender and juices run clear when chicken is pierced.
Sprinkle cheese over top; broil for 2 minutes or until cheese is melted and golden.