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Receta Chicken Thighs With Hot Pepper Ragout

by Global Cookbook

Ingredientes

8 x Thighs, chicken, broiler/ fryer, boned, skinned 2 Tbsp. Oil, olive 1/4 tsp Salt 1/8 tsp Pepper 2 med Onions, red, coarsely minced 2 x Peppers, red bell, cut into 1-inch pcs 1 x Pepper, yellow bell, cut into 1-inch pcs

1 c. Broth, chicken 6 ounce V-8, spicy 2 x Limes, divided 4 ounce Chilies, green, minced 1 tsp Cumin 16 ounce Beans, black, rinsed, liquid removed 2 Tbsp. Cilantro, minced

Direcciones

1. In a saute/fry pan, place your oil and heat. Add in chicken and cook, turning, about six min over medium heat.
2. Remove the chicken from the pan, sprinkle with salt and pepper, set aside and keep hot.
3. To the same pan add in the onion and reduce the heat to low. Cook for 5 min.
4. Add in peppers; cook 2 more min.
5. Adjust temperature to medium; add in broth, vegetable juice, juice of 1 lime, chilies, and cumin. Return the chicken to the pan and heat to just boiling.
6. Reduce heat, cover and cook over low heat for 30 min or possibly till the chicken is fork tender.
7. Stir in the beans; cook 2 min or possibly till beans are warm.
8. Arrange the chicken on a platter; spoon the vegetable ragout onto the chicken.
9. Sprinkle with cilantro; garnish with remaining lime cut into thin slices.

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