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
Directions
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 servings
Chicken Thighs With Hot Pepper Ragout Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into history, in fact as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Moving our culinary historical trip onwards, we find some interesting books which date from the 1300s - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that we all know today, but instead descriptions of the types of meals enjoyed by the upper classes. When we get to the 20th century, cook books are greatly in demand mostly due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Thighs With Hot Pepper Ragout recipe.
