Recipe - Tias Favorite Mexican Chicken

One fourth cup Unsalted butter
1 Young broilerfryer cut for
frying (2 to 2One half pounds)
1 Zucchini; cut or sliced up
1 Yellow crookneck squash
cut or sliced up
1 Bell pepper; in thin strips
4 Ears fresh corn; kernels cut
off cob or
2 cup Frozen corn
1 pound Tomatoes; peeled, in wedges
2 small Onions; cut or sliced up very thin
4 Cloves garlic; minced
2 Fresh Japapenos; very thinly
cut or sliced up 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 cut or sliced up
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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.