Yield: 4 Servings
Measure | Ingredient |
---|---|
1 ounce | Olive oil (up to) |
4 pounds | Chicken thighs |
2 \N | Bell peppers; chopped in 1x1\" pieces |
2 \N | Onions; similarly chopped |
1 ounce | Chipolte peppers in adobo sauce (canned) |
Dave Gomberg, San Francisco Internet: GOMBERG@...
Note: Since we had to wing it, and since it came out GREAT, I will regale you with last night's dinner recipe: Brown chicken in olive oil, remove from pan, add peppers and onions, brown.
Add chicken back into pan, spread chopped chipoltes over, stir a bit, cover. Cook for 15 minutes. Serve over rice or noodles. Yuuuuuuuummmmmmmm! CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .