| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Grains |
Chicago |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1 |
md |
Onion; peeled and sliced |
| 1 |
|
Habanero peppers; (or more/less to taste!) (up to 2) |
| 1 |
c |
Tomato sauce |
| 1/4 |
c |
Tomato paste |
| 1 |
|
Tomato; sliced |
| 2 |
|
Cooked chicken breasts; (OPTIONAL) |
| 1 |
c |
Broth of choice |
| 1 |
lg |
Eggplant; peeled and cut in chunks |
| 1/2 |
lb |
Okra; sliced into 1-inch pieces |
| 1 |
|
Green bell pepper; seeded and sliced into broad strips |
INSTRUCTIONS
(from Chicago Tribune, July 98)
1. Heat oil in a high-sided skillet over medium-high heat. Add onion and
cook until soft, without browning, 4 to 5 minutes. Meanwhile, in a blender
or food processor, combine 1 or 2 habaneros and 1/2 cup tomato sauce and
blend until smooth.
2. Pour the puree into the skillet along with remaining tomato sauce and
tomato paste. Cook at a brisk simmer for 5-7 minutes.
3. Add the sliced tomato and chicken (if using) and cook 5 minutes; add 1
cup of broth and simmer 10 minutes more.
4. Add the eggplant and additional broth or water just to the top of the
vegetables. Partially cover the pan and cook 10 minutes.
5. Add the okra and bell pepper slices, cover the pan and cook 8-10
minutes, or until okra is just tender and the pepper slices are soft.
Serve in bowls as is or over rice.
Suggestions for variation: use smoked fish or shrimp instead of chicken or
add spinach.
Posted to CHILE-HEADS DIGEST by AB Garbot <mango@uss.net> on Mar 22, 1999,
converted by MM_Buster v2.0l.
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