1 teas.
Watkins Cumin
1 teas. Watkins Chili Powder
1/2 teas. Watkins Cinnamon
2 teas. White-Wine Vinegar
1/2 teas. Watkins Liquid Garlic Spice
3 Tbsp. Watkins Original Grapeseed Oil
8 Pieces of Chicken (about 2 pounds)
1 Large Onion, sliced thin
2 Tomatoes, chopped coarse
4 Zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into
3/4-inch pieces
1/4 Cup Watkins Chicken Soup Base
1 to 2 Tbsp. Drained Minced Pickled Jalapeño Pepper (wear rubber gloves)
1 Red Bell Pepper, cut into 1/2-inch pieces
1 Cup Fresh or Thawed Frozen Corn
1/4 teas. Watkins
Oregano
1/2 Cup Coarsely Grated Monterey Jack Cheese
In a small bowl whisk together the cumin, the chili
powder, the cinnamon, the vinegar, liquid garlic, minced and mashed to a paste with a
pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with
the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or
in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15
minutes on each side, or until it is cooked through.
While the chicken is cooking, in a skillet cook the onion
in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is
lightly golden. Add the tomatoes, and cook the mixture over moderately low heat,
stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell
pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring
occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
In a large flameproof shallow casserole combine the
zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the
mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the
cheese is bubbling.
