| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 1 |
|
2-3 pound broiler-fryer chicken, cut into parts |
| 1 |
md |
Onion, thinly sliced |
| 1 |
cn |
(16oz.) peeled tomatoes, crushed |
| 1 |
cn |
(3 oz.) whole green chilies, drained, seeded, chopped |
| 1 |
tb |
Lime juice |
| 1 |
c |
White wine |
| 1 |
ts |
Dried coriander leaves |
| 1/2 |
ts |
Salt (optional) |
INSTRUCTIONS
1. In a large frying pan, heat oil over medium-high heat. Brown chicken
well in 2 tbsp oil. Drain off pan drippings.
2. Meanwhile, in a medium saucepan, heat remaining oil over medium heat.
Add onion and cook until tender. Add tomatoes, chilies, lime juice,
coriander, and salt. Simmer for 10 minutes.
3. Spoon tomato mixture over browned chicken, add wine to the pan, and then
cover. Cook over low heat for about 45 minutes or until chicken is cooked.
4. Remove chicken from pan and keep warm. Bring cooking liquid to a boil
over high heat and reduce the amount of liquid to about 2/3 cup. Return
chicken to frying pan, reduce heat to simmer, and cook for another 5
minutes.
Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by
Gourmet Connection <capco@norwich.net> on Feb 09, 1997.
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