Spicy Chicken With Corn And Zucchini

Instructions

Blend water, chiles and onions in blender until smooth; strain. Discard solids; set strained liquid aside.

Heat dressing in 6-qt. Dutch oven or large deep skillet on medium heat. Add chicken; cook in batches 5 min. or until browned in all sides, turning occasionally. Add corn, zucchini and epazote leaves. Pour strained chile liquid over ingredients in Dutch oven. Bring to boil; cover. Simmer on medium-low 20 min. or until chicken is done (165F) and vegetables are tender.

Serve topped with sour cream.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 50 minutes
Servings: ................. 8

Ingredients

1/2 cup water
10 guajillo chiles, stemmed, seeded and hydrated
1 small onion, quartered
1/4 cup KRAFT Zesty Italian Dressing
1 broiler-fryer chicken (3 lb.), cut into 8 pieces
2 ears corn on the cob, each cut crosswise into 4 pieces
4 zucchini, each cut crosswise into 4 pieces
3 epazote leaves
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Health info:
Calories: 240 Low calorie Low sodium Carb Choices: 1/2

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