Monday, April 20, 2009

Simple Three-Chili Chicken

Use mild green chilis, flaked hot red peppers, and chili powder in this chicken and rice combo. You can adjust the heat by adding more red pepper flakes.

Three-chili Chicken
Makes 4 servings
Chicken Thighs 2 pounds
Onion 2/3 C
Green chilis 2 Tbsp
Cumin 2 tsp
Chili Powder 1 Tbsp
Red pepper flakes 1/4 tsp
Garlic 2 cloves
Chicken broth 2 1/2 C
Rice 1 C

Chop onion and green chilies. Crush garlic.
Brown chicken thighs in frying pan, remove. Reserve drippings.
Saute onion, chilis and garlic in drippings until onion is translucent.
Add cumin, chili powder and red pepper flakes and continue cooking for 2-3 minutes.
Stir in rice, coating well. You may want to add a tablespoon of oil if the pan is dry.
Pour chicken broth into pan, and return the browned pieces of chicken.
Bring to a boil, cover tightly, and turn to low.
Gently steam rice for 20 minutes.
Check chicken for doneness before serving.

No comments: