| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
White wine vinegar |
| 8 |
|
Cloves (large) garlic |
| 1 |
lg |
Canned Chipotle chili in adobo sauce* |
| 1 |
sl |
(1-1/2 inch) fresh ginger; peeled; cut into 8 pieces |
| 1 |
tb |
Plus |
| 1 |
ts |
Chili powder |
| 1 |
tb |
Plus |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1 1/2 |
lb |
Skinless boneless chicken thighs; well trimmed, cut into 1 1/2-inch pieces |
| 2 |
lg |
Onions; cut into 1-inch pieces |
| 2 |
lg |
Red bell peppers; cut into 1-inch pieces |
|
|
Chopped fresh cilantro |
|
|
Curried rice |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 09:15:34 -0500
From: Judy Howle <howle@EbiCom.net>
from the Epicurious site. The URL of the site is http://www.epicurious.com
Bon Appetit Light and Easy
Puree first 9 ingredients in blender. Place chicken in large bowl. Pour
puree mixture over and toss to coat chicken. Cover and refrigerate
overnight.
Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven
over high heat. Add chicken and saute 3 minutes.Using slotted spoon,
transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers
and reserved marinade to pan. Cover and cook until vegetables are tender,
about 15 minutes, stirring occasionally. Add chicken and cook until juices
thicken and chicken is cooked through, about 5 minutes. Season to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Reheat over low heat before using.) Sprinkle chicken with chopped cilantro
and serve over rice.
6 Servings. Per serving: calories, 200; fat, 6 g; sodium, 194 mg;
cholesterol, 94 mg
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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