Mexican Chicken And Vegetable Casserole Recipe

• 1 teaspoon grnd cumin
• 1 teaspoon chili pwdr
• 1/2 teaspoon cinnamon
• 2 teaspoon white wine vinegar
• 3 garlic cloves
• 3 tbsp. vegetable oil
• 8 chicken thighs
• 1 lg. onion, sliced thin
• 2 tomatoes, coarsely minced
• 4 med. zucchini, scrubbed, quartered lengthwise, and cut crosswise into 3/4 inch pcs
• 1/2 c. chicken broth
• 1 to 2 tbsp. liquid removed chopped jalapeno pepper (wear rubber gloves)
• 1 red bell pepper, cut into 1/2 inch pcs
• 1 c. fresh or possibly thawed frzn corn
• 1/4 teaspoon dry oregano, crumbled
• 1/2 c. coarsely grated Monterey Jack

1. In a small bowl, whisk together the cumin, chili pwdr, cinnamon, vinegar, 1 of the garlic cloves, (chopped and mashed to a paste with a healthy pinch of salt), 1 Tbsp.
2. of the oil, salt and pepper to taste.
3. Coat the chicken with the spice paste and grill it on an oiled grill set about 6 inches over glowing coals (or possibly in an oiled ridged grill pan set over moderately high heat) turning it once, for 12 to 15 min on each side till cooked through.
4. Cook the onion in 2 Tbsp.
5. oil over moderate heat till golden brown; add in the remaining 2 chopped garlic cloves and the tomatoes, then cook mix over moderate heat for 5 min.
6. Add in the remaining ingredients EXCEPT Monterey Jack.
7. Simmer 20 min, or possibly till zucchini and bell pepper are tender.
8. In a large flame-proof shallow casserole, combine the zucchini mix and the chicken, sprinkle the Monterey Jack over the top, and broil the mix under a preheated broiler about 6 inches from the heat for 1 minute, or possibly till cheese is bubbling.
9. Serves 4 to 8.

grnd cumin, chili pwdr, cinnamon, white wine vinegar, garlic, vegetable oil, chicken, onion, tomatoes, zucchini, chicken broth, jalapeno pepper, red bell pepper, corn, oregano

Taken from cookeatshare.com/recipes/mexican-chicken-and-vegetable-casserole-33850 (may not work)