Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Tex-mex roasted chicken

Yield: 5 Servings

Ingredients:

• 1 ts Ground Cumin
• 1 ts Chili Powder
• 1/2 ts Basil
• 1/4 ts Salt
• 1 tb White Wine Vinegar
• 1 (3 Lb.) Broiler Skinned
• 2 c Coarsley Chopped Zucchini
• 1 1/4 c Unpeeled

Instructions:

Seeded & Coarsely Chopped Tomatoes. Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken. About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8 Chol. 76)

Web Standards & Support: