Serves: 4
Total Calories: 846
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 4 minutes per side. Add the soup, tomatoes, and corn simmer until the chicken is cooked through and the soup mixture has thickened slightly, about 20 minutes.
Grate the zest from the lime, using a fine grater, or peel with a vegetable peeler and chop finely cut the zested lime in half. When the chicken is ready, add the lime zest, lime juice, and scallions. Simmer for a few minutes and serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chicken Legs Braised With Corn And Tomato recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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