| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | oz | Olive oil (up to) |
| 4 | lb | Chicken thighs |
| 2 | Bell peppers; chopped in 1×1" pieces | |
| 2 | Onions; similarly chopped | |
| 1 | oz | Chipolte peppers in adobo sauce (canned) |
INSTRUCTIONS
Dave Gomberg, San Francisco Internet: GOMBERG@UCSFVM.UCSF.EDU 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, http://www.erols.com/hosey.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”