Mexican Chicken And Vegetable Casserole Recipe

• 1 tsp grnd cumin
• 1 tsp chili pwdr
• 1/2 tsp cinnamon
• 2 tsp white-wine vinegar
• 3 x garlic cloves
• 3 Tbsp. vegetable oil
• 8 x chicken thighs (about 2 pounds)
• 1 lrg onion sliced thin
• 2 x tomatoes minced coarse
• 4 x zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pcs
• 1/4 c. chicken broth
• 1 Tbsp. liquid removed chopped pickled jalapeno pepper (wear rubber gloves), up to 2
• 1 x red bell pepper cut into 1/2-inch pcs
• 1 c. fresh or possibly thawed frzn corn
• 1/4 tsp dry oregano crumbled
• 1/2 c. coarsely grated Monterey Jack

Directions