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Mexican Chicken Dinner's picture
  Chicken legs 4
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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