| 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.
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