Fiesta Chicken

• 6 chicken thighs, boned and skinned
• 1/4 c. flour
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 medium sweet potato, cut 1-inch chunks
• 1 1/2 c. salsa
• 1 medium zucchini, cut 1-inch slices (butternut squash may be substituted)
• 1 1/2 c. frozen corn
• 1/4 tsp. hot sauce (optional)
• 1 medium onion, chopped
• 1 large clove garlic, crushed
• 2 cans chicken broth
• 2 Tbsp. oil (for frying)

1. Mix flour, salt and cumin.
2. Dredge chicken in flour mixture. Fry chicken until golden.
3. Remove.
4. Saute onion, garlic and sweet potato in same pan.
5. Stir 5 minutes.
6. Return chicken to pan.
7. Add broth, salsa and oregano.
8. Cover and cook 10 minutes.
9. Add zucchini, corn and hot sauce and cook until chicken is done. Serve with Cornbread (recipe follows).

chicken, flour, salt, cumin, oregano, sweet potato, salsa, zucchini, frozen corn, hot sauce, onion, clove garlic, chicken broth, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52197 (may not work)