My mom was a inexperienced bell pepper fanatic. I assume her beneficiant use of the shamrock-green peppers was fueled by their excessive vitamin C content material. After I unwrapped the inexperienced slices in my lunchbox, my associates would name Mother a “well being nut,” an apt title derived from her endless research and dialogue of vitamin.
Bell peppers in friskier colours turned commonplace within the a long time that adopted, however in my childhood solely the inexperienced beauties had been used.
They showcase on this scrumptious braise that options boned and skinned hen thighs, in addition to each gentle and sizzling canned diced roasted inexperienced chilies. Onions and garlic, vinegars and cilantro play a job, too. The broth, aided with a very good squeeze of lime juice, is alluringly delectable. An array of garnishes put the dish excessive.
Braised Hen with Gentle Inexperienced Chili Sauce
Yield: 6 to eight servings
3 kilos boned, skinned hen thighs
1 tablespoon extra-virgin olive oil
1 giant onion, diced
3 garlic cloves, minced
1 1/2 cups hen broth
1 teaspoon dried oregano or 1 tablespoon minced contemporary oregano
1/2 teaspoon floor cumin
1 tablespoon crimson wine vinegar
2 teaspoons balsamic vinegar
2 giant inexperienced bell peppers, cored, seeded, diced
1/2 cup chopped contemporary cilantro
2 (4-ounce) cans gentle diced roasted inexperienced chilies
2 teaspoons sizzling roasted diced canned roasted inexperienced chilies, extra if desired
Salt (or seasoned salt) and pepper to style
1 bunch inexperienced onions, trimmed, thinly sliced (use about 1/2 of the darkish inexperienced stalks)
Optionally available garnishes: Diced avocado, sliced radishes, bitter cream, halved cherry tomatoes, diced crimson onion, cilantro sprigs
1. Reduce hen into 1 1/2-inch items (doesn’t must be actual); put aside.
2. Warmth oil in a 5- to 6-quart Dutch oven on medium-high warmth. Add onion and cook dinner till calmly browned, stirring sometimes, about 4 to five minutes. Add garlic and cook dinner about 30 seconds.
3. Stir in broth, oregano, and cumin. Deliver to boil on excessive warmth; broil till diminished by about 1/3, about 4 minutes, scraping up any browned bits. Stir in vinegars, hen, bell peppers, chopped cilantro, and canned chilies. Cowl, scale back warmth to medium or medium-low and simmer 20 to 25 minutes, stirring (tossing) sometimes. Don’t be alarmed if at first it doesn’t seem like there may be sufficient liquid; gradual simmering will provide an ample quantity.
3. Stir in inexperienced onions. Season with salt or seasoned salt reminiscent of Spike or Lawry’s, and floor pepper. Style and modify to fit your style. In case you prefer it fierier, add some extra of the canned sizzling diced inexperienced chilies. Ladle into bowls and high with most well-liked garnishes. Move a bowl of contemporary lime wedges.
Have a cooking query? Contact Cathy Thomas at firstname.lastname@example.org