Chicken Thighs With Aromatic Spices

* Exported from MasterCook *

CHICKEN THIGHS WITH AROMATIC SPICES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns
1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt
6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows)
1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips
1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste

Bring 7 cups water to a boil in a large saucepan, add
chick- en (and a little more water to cover if
needed). Skim off any grayish foam that rises during
the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic.
Partially cover and simmer gently for 20 to 25
minutes, until the juices run clear when the thighs
are pierced with a knife (boned thighs will cook in 15
to 20 minutes). Remove from the heat and cool the
chicken in the cooking liquid, if time permits. With a
slotted spoon, remove thighs from the broth and set
them on a plate. Strain broth, skim fat and set aside
2 1/2 cups in the refrigerator.

Rub 1 Tbsp. Mixed Spice Paste over the side of the
chicken that has been skinned and let it stand 1 hour
uncovered in the refrigerator. Lightly dust the spice
covered side of the chicken with flour, patting gently
to evenly distribute it over the surface and remove
any excess.

Rinse onions, drain thoroughly and set aside with
chilies. Set a large nonstick skillet over medium
heat, add oil, and when it is hot, add chicken,
spice-side down, and fry until crisp, about 4 to 5
minutes. Drain on paper towels and keep warm in a 200
degree F. oven.

Return the pan to the heat and add onions and chilies.
Cook over medium for 4 to 5 minutes, stirring
occasionally, until the onions soften. Add vinegar,
reserved broth and remaining 1/2 Tbsp. spice paste,
stirring to dissolve the paste. Simmer for several
minutes to blend the flavors. Taste for salt and
vinegar. Place 2 thighs in each of 4 bowls. Top with a
portion of the onion mixture and the broth.

234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G
CARBO- HYDRATE; 208 MG SODIUM; 77 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the
Heart of Mexico by Rick Bayless with Deann Groen
Bayless (William Morrow & Company, 1987).

Posted by Stephen Ceideburg



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