CHICKEN ZUCCHINI OLé

Chicken Zucchini Olé image

Provided by Vickie Parks

Time 1h20m

Number Of Ingredients 16

4 medium chicken thighs
1 Tbsp olive oil
1/2 large purple onion, chopped
1/2 medium jalapeno pepper, chopped (optional)
1 tsp ground cumin
1 1/2 tsp ground oregano
1 1/2 tsp salt
1 tsp black pepper
2 tsp minced garlic
2 small zucchini, thinly sliced (i also quarter each zuccini slice)
1 low-sodium chicken bouillon cube
1 c hot water
1 c uncooked white rice
1 (15-ounce) jar salsa - mild or hot
1 (3 7/8-ounce) can sliced black olives, drained
1 c mexican blend cheese, shredded (more, if preferred)

Steps:

1. Preheat oven to 350°F.
2. Slice each chicken thigh into thin strips. Heat oil in skillet; add chicken strips, onion and jalapeno (if using), and sauté, stirring often, for about 5 minutes or until no pink remains in chicken; drain excess liquid. In a bowl, mix together cumin, oregano, salt, pepper, and garlic. Add chicken/onion mixture and zucchini to bowl, and toss to coat with the seasoning mixture; set aside.
3. Dissolve bouillon cube in hot water to make a broth. Place rice in bottom of 2-quart baking dish. Pour broth over rice, and stir. Spread rice to cover bottom of baking dish.
4. Spread seasoned chicken/zucchini mixture on top of rice, top with a layer of salsa, then sprinkle sliced olives over salsa.
5. Cover baking dish and bake in oven at 350° for 45 minutes, or until chicken and zucchini are thoroughly cooked and rice is soft. Remove lid, sprinkle the top with cheese and return baking dish to oven (uncovered) for another 5-10 minutes, or until cheese starts to melt.