Chicken thighs with hot pepper ragout

4 servings

Ingredients

Quantity Ingredient
8 eaches Thighs, chicken, broiler/ fryer, boned, skinned
2 tablespoons Oil, olive
¼ teaspoon Salt
⅛ teaspoon Pepper
2 mediums Onions, red, coarsely chopped
2 eaches Peppers, red bell, cut into 1-inch pieces
1 each Pepper, yellow bell, cut into 1-inch pieces
1 cup Broth, chicken
6 ounces V-8, spicy
2 eaches Limes, divided
4 ounces Chilies, green, chopped
1 teaspoon Cumin
16 ounces Beans, black, rinsed, drained
2 tablespoons 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 From: Rob Stewart Date: 09-08-94

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