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Prep Time: 480 Minutes Cook Time: 25 Minutes |
Ready In: 505 Minutes Servings: 6 |
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This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers. Ingredients:
8 chicken thighs, bone in |
salt and pepper |
1 serrano pepper, chopped |
2 red fresno chiles, chopped |
6 garlic cloves, chopped |
1 tablespoon fresh oregano or 1 tablespoon marjoram leaves |
4 bay leaves, fresh if available |
2 limes, zest and juice |
1 tablespoon sweet paprika, smoked |
1/4 cup olive oil, plus |
1 tablespoon olive oil, divided |
2 teaspoons cumin seeds |
1 tablespoon sugar |
1 cup chicken stock |
mint leaf, to garnish |
cilantro leaf, to garnish |
Directions:
1. Place chicken in a shallow dish and season with salt and pepper.
2. In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
4. Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
5. Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
6. Toss with mint and cilantro, and serve with mashed blue potatoes alongside.
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