This is one of my favorite recipes that I'd like to share here before I add it to my website. The chicken and chillies turn out tender, juicy and flavorful. Best of all, you can add as much or as little of the peppers as you like to control the heat.
Jalapeno / Habanero Chicken Thighs
Ingredients:
1) Package of chicken thighs (can substitute breasts)
2) Chicken broth
3) Sea salt and fresh ground pepper
4) Half a jalapeno and/or half an habanero seeded and chopped (leave a few seeds in if you love the heat like I do!)
5) Half an onion or a whole shallot chopped
6) Olive oil
Steps:
1) Place 1 to 2 tbsp of olive oil in a saute pan and heat for a minutes on medium.
2) Lightly season both sides of the chicken thighs with the salt and pepper.
3) Place the chicken pieces in the pot and allow it to brown on one side between 4 to 6 minutes. Turn the pieces over and repeat the browning process. Place the chicken on a plate when done.
4) Add your chopped peppers and onions/shallot to the pan and allow them saute for 1 to 2 minutes.
5) Add your chicken back to the pan and pour the chicken broth inside so that the level reaches the top of the chicken.
6) Cover your pan, turn the heat to low and allow the chicken to continue cooking for 30 to 40 minutes.
7) Place the chicken on a plate and spoon some of the broth over it. Position some of the chillies and onions over the top of the chicken.
Extra Credit:
If you have a cold or stuffed up sinuses, shred the chicken, place it in a bowl and add more chicken broth to create a hot, delicious soup. You will be breathing well again in no time :-)
Enjoy!
Jalapeno / Habanero Chicken Thighs
Ingredients:
1) Package of chicken thighs (can substitute breasts)
2) Chicken broth
3) Sea salt and fresh ground pepper
4) Half a jalapeno and/or half an habanero seeded and chopped (leave a few seeds in if you love the heat like I do!)
5) Half an onion or a whole shallot chopped
6) Olive oil
Steps:
1) Place 1 to 2 tbsp of olive oil in a saute pan and heat for a minutes on medium.
2) Lightly season both sides of the chicken thighs with the salt and pepper.
3) Place the chicken pieces in the pot and allow it to brown on one side between 4 to 6 minutes. Turn the pieces over and repeat the browning process. Place the chicken on a plate when done.
4) Add your chopped peppers and onions/shallot to the pan and allow them saute for 1 to 2 minutes.
5) Add your chicken back to the pan and pour the chicken broth inside so that the level reaches the top of the chicken.
6) Cover your pan, turn the heat to low and allow the chicken to continue cooking for 30 to 40 minutes.
7) Place the chicken on a plate and spoon some of the broth over it. Position some of the chillies and onions over the top of the chicken.
Extra Credit:
If you have a cold or stuffed up sinuses, shred the chicken, place it in a bowl and add more chicken broth to create a hot, delicious soup. You will be breathing well again in no time :-)
Enjoy!
Next time you make it, post some pics.