Bell peppers are the star of this version of steamed chicken – Pasadena Star News

My mother liked green bell peppers. I think her generous use of shamrock peppers was facilitated by their high vitamin C content. When I opened the green slices of my lunch, my friend called my mom “healthy nuts.” This is a proper title derived from her endless research and nutrition debate.

In the decades that followed, Frisky peppers became commonplace, but when I was a kid, only the beauty of green was used.

In addition to boned and peeled chicken thighs, this delicious braise will be served with mild, hot canned diced roast green chili. Onions and garlic, vinegar and coriander also play a role. A well-squeezed lime juice soup is attractive and delicious. The garnish array puts the plate on top.

Stewed chicken with mild green chili sauce

Yield: 6-8 servings


3 lbs of boned, peeled chicken thigh

1 tbsp extra virgin olive oil

One big onion, diced

3 pieces of garlic, chopped

1 1/2 cup chicken soup

1 teaspoon dry oregano or 1 tablespoon fresh chopped oregano

1/2 teaspoon cumin

1 tablespoon red wine vinegar

2 teaspoons of balsamic vinegar

Two big peppers, cored, sowed and diced

1/2 cup of freshly chopped coriander

2 (4 oz) cans Mild roasted green chili

2 teaspoons of hot roast diced canned roast green chili, additional if needed

Taste with salt (or seasoned salt) and pepper

1 bunch of green onions, trimmed, sliced ​​(use about 1/2 of dark green stems)

Garnish with options: Dice avocado, sliced ​​radish, sour cream, halved cherry tomatoes, diced red onions, coriander twigs

Skewered lime


1. Cut the chicken into 1 1/2 inch pieces (not necessarily accurate). Save it.

2. Heat the oil in a 5-6 quart Dutch oven over medium to high heat. Add the onions and simmer for about 4-5 minutes, stirring occasionally until lightly browned. Add garlic and simmer for about 30 seconds.

3. Add broth, oregano and cumin and stir. Bring to a boil over high heat. While rubbing off the browned part, bake until about 1/3 or about 4 minutes. Add vinegar, chicken, peppers, chopped coriander and canned pepper and stir. Cover and reduce to medium or low heat and simmer for 20-25 minutes with occasional stirring (throwing). Don’t worry if you don’t seem to have enough liquid at first. Boil slowly to provide a sufficient amount.

3. Add green onions and stir. Season with salt or seasoned salt such as spikes or lorries, and ground pepper. Please taste and adjust to your liking. If you like it more intensely, add a little more canned hot diced green pepper. Cassotte in a bowl and place your favorite garnish on top. Pass a bowl of fresh lime wedges.

Do you have a cooking question? Contact CathyThomas at cathythomascooks@gmail.com

Bell peppers are the star of this version of steamed chicken – Pasadena Star News

Source link Bell peppers are the star of this version of steamed chicken – Pasadena Star News

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