1 (3 lb.) broiler fryer, cut up & skinned
Vegetable cooking spray
1 tsp. vegetable oil
1 c. chopped zucchini
1/2 c. chopped onion
1 (14 oz.) can no salt added stewed tomatoes, undrained & chopped
1 (4 oz.) can chopped green chilies, undrained
1/2 c. frozen whole kernel corn
2 tsp. chicken flavored bouillon granules
1/2 tsp. ground cumin
1/4 tsp. garlic powder

Trim excess fat from chicken. Rinse chicken under cold, running water and pat dry.

Coat a large non-stick skillet with cooking spray; add oil and place over medium high heat until hot. Add chicken and cook until lightly browned on all sides. Remove chicken, drain on paper towels. Wipe pan drippings from skillet with a paper towel.

Coat skillet with cooking spray. Add zucchini and onion; saute until crisp tender. Return chicken to skillet. Add tomatoes and remaining ingredients; stir gently. Cover; cook over medium heat 30 minutes or until chicken is tender.

Yield: 6 servings.