Spicy Chicken with Corn & Zucchini

Directions

1. 1
   Blend water, chiles and onions in blender until smooth; strain.
2. 2
   Discard solids; set strained liquid aside.
3. 3
   Heat dressing in 6-qt.
4. 4
   Dutch oven or large deep skillet on medium heat.
5. 5
   Add chicken; cook in batches 5 min.
6. 6
   or until browned in all sides, turning occasionally.
7. 7
   Add corn, zucchini and epazote leaves.
8. 8
   Pour strained chile liquid over ingredients in Dutch oven.
9. 9
   Bring to boil; cover.
10. 10
    Simmer on medium-low 20 min.
11. 11
    or until chicken is done (165 degrees F) and vegetables are tender.
12. 12
    Serve topped with sour cream.