Chicken Thighs With Hot Pepper Ragout

Chicken Recipes 'To-Go'

Chicken Thigh Recipes

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Ingredients:

8 each thighs, chicken, broiler/ - fryer,, boned, skinned
2 tbsp oil, olive
1/4 tsp salt
1/8 tsp pepper
2 medium onions, red, coarsely - chopped
2 each peppers, red bell, cut - into 1-inc, h pieces
1 each pepper, yellow bell, - cut into 1-i, nch pieces
1 cup broth, chicken
6 oz v-8, spicy
2 each limes, divided
4 oz chilies, green, chopped
1 tsp cumin
16 oz beans, black, rinsed, - drained
2 tbsp cilantro, chopped

Instructions:

In a saute pan, place your oil and heat. Add chicken and cook,
turning, about six minutes over medium heat.

Remove the chicken from the pan, sprinkle with salt and pepper,
set aside and keep warm.

To the same pan add the onion and reduce the heat to low. Cook
for 5 minutes.

Add peppers; cook 2 more minutes.

Adjust temperature to medium; add broth, vegetable juice, juice
of 1 lime, chilies, and cumin. Return the chicken to the pan and heat
to just boiling.

Reduce heat, cover and cook over low heat for 30 minutes or
until the chicken is fork tender.

Stir in the beans; cook 2 minutes or until beans are hot.

Arrange the chicken on a platter; spoon the vegetable ragout
onto the chicken.

Sprinkle with cilantro; garnish with remaining lime cut into thin
slices.

Cook: Frank Mullin, District of Columbia

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)