Yield: 4 Servings
|¼ cup||Unsalted butter|
|1 \N||Young broiler-fryer cut for frying (2 to 2-1/2 pounds)|
|1 \N||Zucchini; sliced|
|1 \N||Yellow crookneck squash sliced|
|1 \N||Bell pepper; in thin strips|
|4 \N||Ears fresh corn; kernels cut off cob -or-|
|2 cups||Frozen corn|
|1 pounds||Tomatoes; peeled, in wedges|
|2 smalls||Onions; sliced very thin|
|4 \N||Cloves garlic; minced|
|2 \N||Fresh Japapenos; very thinly sliced crosswise|
Melt butter in a large, heavy skillet. Add chicken, skin side down; cook until browned. Then layer on zucchini, crookneck squash, bell pepper (or poblano chile), corn, tomatoes and onions. Sprinkle with garlic and sliced jalapenos. Cover and cook over low heat 30 minutes. Check; if more liquid is needed, add water or chicken broth. Cover, cook 15 minutes longer or until chicken and vegetables are tender. Do not overcook. Serve on a warmed platter with vegetables encircling chicken. If desired, offer a dish of chopped fresh jalapenos for the fire eaters in your crowd. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .