Prep Time:15 min |
Total Time: 50 min | Makes: 8 servings
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
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 (165ºF) and vegetables are tender.
SERVE topped with sour cream.