Mexican-Style Chicken with Zucchini
Ingredients
- 5 chicken drumsticks
- 2 chicken thighs
- Salt and pepper to taste
- Spanglish Asadero Tex-Mex Chicken Steak Seasoning
- Oil (for frying)
- 2 tomatoes
- 1 jalapeño chile
- 1 piece of onion
- 1 garlic clove
- A little chicken bouillon
- A pinch of ground cumin
- 1 cup water
- ⅓ white onion, sliced into thin strips
- ½ cup fresh corn kernels
- 1 zucchini, chopped into pieces
- A little chopped cilantro
Directions
1. Season the chicken:
Season the drumsticks and thighs on both sides with salt, pepper, and Spanglish Asadero Tex-Mex Chicken Steak Seasoning.
2. Sear the chicken:
Heat a little oil in a large skillet. Add the chicken and sear on both sides. Cover and cook over medium-low heat for 25 to 30 minutes.
3. Prepare the sauce:
In a blender, combine the tomatoes, jalapeño, onion, garlic, chicken bouillon, cumin, and water. Blend until smooth.
4. Add the sauce:
Once the chicken is cooked, add the sliced onion, blended sauce, and fresh corn. Cover and cook for 10 more minutes.
5. Add the zucchini:
Stir in the zucchini and a bit of cilantro. Mix well, cover, and cook for another 8 minutes, or until the vegetables are tender.
6. Serve:
Done! Serve this flavorful chicken with Mexican red rice and enjoy.
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