Name: Mexican Chicken And Vegetable Casserole
Ingredients: 1 ts Ground cumin; 1 ts Chili powder; 1/2 ts Cinnamon; 2 ts White-wine vinegar; 3 Garlic cloves; 3 tb Vegetable oil; 8 Chicken thighs; (about 2 pounds); 1 lg Onion; sliced thin; 2 Tomatoes; chopped coarse; 4 Zucchini; (about 1 1/2; ; pounds), scrubbed,; ; quartered; ; lengthwise, and cut; ; crosswise into; ; 3/4-inch pieces; 1/4 c Chicken broth; 1 tb Drained minced pickled jalapeno pepper; (wear rubber; ; gloves), up to 2; 1 Red bell pepper; cut into 1/2-inch; ; pieces; 1 c Fresh or thawed frozen corn; 1/4 ts Dried oregano; crumbled; 1/2 c Coarsely grated Monterey Jack

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Mexican	June 1991	1	servings

INGREDIENTS

1	ts	Ground cumin
1	ts	Chili powder
1/2	ts	Cinnamon
2	ts	White-wine vinegar
3		Garlic cloves
3	tb	Vegetable oil
8		Chicken thighs; (about 2 pounds)
1	lg	Onion; sliced thin
2		Tomatoes; chopped coarse
4		Zucchini; (about 1 1/2
		; pounds), scrubbed,
		; quartered
		; lengthwise, and cut
		; crosswise into
		; 3/4-inch pieces
1/4	c	Chicken broth
1	tb	Drained minced pickled jalapeno pepper; (wear rubber
		; gloves), up to 2
1		Red bell pepper; cut into 1/2-inch
		; pieces
1	c	Fresh or thawed frozen corn
1/4	ts	Dried oregano; crumbled
1/2	c	Coarsely grated Monterey Jack

INSTRUCTIONS

In a small bowl whisk together the cumin, the chili powder, the cinnamon,
the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a
pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating
the chicken with the spice paste, and grill it on an oiled grill set about
6 inches over glowing coals or in an oiled ridged grill pan set over
moderately high heat, turning it once, for 12 to 15 minutes on each side,
or until it is cooked through.
While the chicken is cooking, in a skillet cook the onion in the remaining
2 tablespoons oil over moderate heat, stirring occasionally, until it is
lightly golden, add the remaining 2 garlic cloves, minced, and the
tomatoes, and cook the mixture over moderately low heat, stirring
occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeno, the
bell pepper, the corn, the oregano, salt and pepper to taste and simmer the
mixture, stirring occasionally, for 20 minutes, or until the zucchini and
bell pepper are tender.
In a large flameproof shallow casserole combine the zucchini mixture and
the chicken, sprinkle Monterey Jack over the top, and broil the mixture
under a preheated broiler about 6 inches from the heat for 1 minute, or
until the cheese is bubbling.
Serves 4 to 8.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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