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  Recipe Home » Poultry » Chicken Thighs With Hot Pepper Ragout
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  Chicken Thighs With Hot Pepper Ragout
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
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-inch pieces
1 each Pepper, yellow bell, - cut into 1-inch 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
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