Chicken thighs with hot pepper ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Thighs, chicken, broiler/ fryer, boned, skinned |
| 2 | tablespoons | Oil, olive |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | mediums | Onions, red, coarsely chopped |
| 2 | eaches | Peppers, red bell, cut into 1-inch pieces |
| 1 | each | Pepper, yellow bell, cut into 1-inch pieces |
| 1 | cup | Broth, chicken |
| 6 | ounces | V-8, spicy |
| 2 | eaches | Limes, divided |
| 4 | ounces | Chilies, green, chopped |
| 1 | teaspoon | Cumin |
| 16 | ounces | Beans, black, rinsed, drained |
| 2 | tablespoons | Cilantro, chopped |
Directions
In a saute pan, place your oil and heat. Add chicken and cook, turning, about six minutes over medium heat.
Remove the chicken from the pan, sprinkle with salt and pepper, set aside and keep warm.
To the same pan add the onion and reduce the heat to low. Cook for 5 minutes.
Add peppers; cook 2 more minutes.
Adjust temperature to medium; add broth, vegetable juice, juice of 1 lime, chilies, and cumin. Return the chicken to the pan and heat to just boiling.
Reduce heat, cover and cook over low heat for 30 minutes or until the chicken is fork tender.
Stir in the beans; cook 2 minutes or until beans are hot.
Arrange the chicken on a platter; spoon the vegetable ragout onto the chicken.
Sprinkle with cilantro; garnish with remaining lime cut into thin slices.
Cook: Frank Mullin, District of Columbia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94