Spicy Mexican Chicken formula - Deliciously former and Easy All-In-One Pot Meal

Here is a customary Mexican chicken recipe that is so easy-to-make that the great results will fool you. This type of cooking is straight from the Western ranges, where dishes were prepared over an open fire in cast-iron pots.

Fresh vegetables and hot chiles melting in with the appetizing chicken make a appetizing all-in-one pot meal. There is nothing tame about this recipe, so scale back on the jalapenos if you need to.

Chicken Chili

1/4 cup unsalted butter

1 Young broiler-fryer chicken (2 to 2 1/2-pounds), cut into pieces for frying

2 medium yellow crookneck squash, cut in long, thin strips

1 medium zucchini, cut in long, thin strips

1 large bell pepper or poblano chile, cut into long, thin strips

4 ears fresh corn, kernels cut off the cob

1 pound ripe tomatoes, peeled and cut in wedges

2 small onions, thinly sliced

4 cloves garlic, minced

3 fresh jalapeno peppers, very thinly sliced crosswise

Chicken broth or water, if needed

Chopped fresh jalapeno peppers, if desired

Melt the butter in a large, heavy pot. Add the chicken pieces, skin side down, and cook until browned. Begin layering on the crookneck squash, zucchini, bell or poblano pepper, corn, tomatoes, and onions. Sprinkle with garlic and sliced jalapenos.

Cover and cook over low heat for about 30 minutes, checking occasionally. If liquid is very low or has begun to dry up, add some chicken broth or water. Cover and cook 15 minutes longer, or until the chicken and the vegetables are tender. Do not overcook, as all could begin get mushy.

Serve this dish family-style on a warm platter, with the chicken in the middle, and surrounded by all of the vegetables. Serve with fresh jalapeno strips for those who cannot seem to get adequate heat in their meal. Makes 4 servings of this down-home fiery Mexican chicken.

Spicy Mexican Chicken formula - Deliciously former and Easy All-In-One Pot Meal

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