Spicy Chicken with Corn & Zucchini

• 1/2 cup water
• 10 guajillo chiles, stemmed, seeded and hydrated
• 1 small onion, quartered King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 broiler-fryer chicken (3 lb.), cut into 8 pieces Safeway 1 lb For $1.99 thru 02/09
• 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

1. Blend water, chiles and onions in blender until smooth; strain.
2. Discard solids; set strained liquid aside.
3. Heat dressing in 6-qt.
4. Dutch oven or large deep skillet on medium heat.
5. Add chicken; cook in batches 5 min.
6. or until browned in all sides, turning occasionally.
7. Add corn, zucchini and epazote leaves.
8. Pour strained chile liquid over ingredients in Dutch oven.
9. Bring to boil; cover.
10. Simmer on medium-low 20 min.
11. or until chicken is done (165 degrees F) and vegetables are tender.
12. Serve topped with sour cream.

water, guajillo chiles, onion, italian dressing, chicken, corn, zucchini, epazote, s

Taken from www.kraftrecipes.com/recipes/spicy-chicken-corn-zucchini-114075.aspx (may not work)