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
Historians have tracked the existence of recipes far back into history, in truth as far back into history as the early Egyptians, and possibly even further. Having said that, generally, these ancient cook books were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times made use of many spices and herbs, including some that we all recognise for example basil, mint and asafoetida. Over the next few centuries, the powerful and rich houses tried to serve the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cook books were increasing in popularity mostly due to more people being able to read, more free time and having more money. |
We hope you enjoy this Chicken Thighs With Hot Pepper Ragout recipe.
