Spicy Chicken With Corn Zucchini Recipes

CHICKEN, CORN AND ZUCCHINI

Steps:

• Preheat oven to 425°F.
• In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Shake well and set aside.
• In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
• In a bowl, coat corn and green onions with remaining oil mixture.
• On the rack in the broiler place chicken.
• Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
• Roast for 25- 30 minutes, turning both occasionally.
• Add corn and green onions to vegetable pan.
• Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

SPICY CHICKEN WITH CORN & ZUCCHINI

Steps:

• 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.

SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SPICY CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
• Make up chicken stock with 1 pint boiling water.
• Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
• For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
• Add a splash of white wine and stir for a further 15 or so seconds.
• Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
• In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
• Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
• Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
• Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
• To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.