Spicy Chicken with Corn and Zucchini | My Food and Family

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Chicken thighs are juicier and more flavorful, while turkey breast is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: banana pepper

Serrano peppers provide similar heat, while banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a common substitute for cilantro, and green onions add freshness.

Soak guajillo chilis in a quart of hot water for at least 10 minutes until softened.

Drain the chilis and add them to a blender with water and a small quartered onion.

Blend until smooth and then strain the mixture, setting the liquid aside.

Heat Craft zesty Italian dressing in a large deep skillet or Dutch oven.

Cut the broiler fryer chicken into eight pieces and cook in batches for about 5 minutes until browned on all sides.

Add corn on the cob cut crosswise into four sections and zucchini cut into chunks.

Add epiz leaves and the chili mixture to the skillet.

Bring to a boil, cover the pot, and simmer on medium low for about 20 minutes.

Squeeze lime juice over the dish before serving.

Serve with a side of reduced fat or light sour cream.

Cooking Techniques

Equipment Needed

Spice Level: