Submitted by: Arthur Garcia, President of Nicha's Comida Mexicana. Nicha's Comida Mexicana is one of Mission's customers. It is a recipe that his mother made when he was growing up, and is one of his favorite dishes.
The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes
INGREDIENTS:
- 1 whole chicken without giblets
- 5 oz. water, divided
- 1 chile de árbol
- 1 Tbsp. salt
- 1 bay leaf
- 1 Tbsp. garlic powder
- ⅓ yellow onion, diced
- 1 fresh jalapeño, sliced
- 1 medium red tomato, quartered
- ½ tsp. cumin
- 1 Tbsp. tomato paste
- 5 zucchini
- 4 oz. water
- 2 cups canned sweet corn
DIRECTIONS:
- Rinse chicken and cut into 8 pieces.
- In a large skillet, add 4 oz. of water and add the chicken with the chile de árbol, salt, bay leaf, cumin, and garlic powder.
- Cover with a lid and allow to steam on a low heat for around 30-40 minutes or until chicken is cooked.
- Add tomatoes, jalapeños, and onions to the skillet. Cook for another 10 minutes or until vegetables are tender.
- Slice the zucchini into ¼″ slices and add to the skillet. Cook another 10 minutes.
- Dissolve the tomato paste into 1 oz. of water and mix well. Add to the skillet and add the corn. Stir in together and cover and allow to cook for 2 - 3 minutes.