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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2/3 cup white wine vinegar |
8 large garlic cloves |
1 large canned chipotle chili in adobo sauce |
1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces |
1 tablespoon plus 1 teaspoon chili powder |
1 tablespoon plus 1 teaspoon ground cumin |
1 tablespoon ground coriander |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces |
2 large onions, cut into 1-inch pieces |
2 large red bell peppers, cut into 1-inch pieces |
chopped fresh cilantro |
curried rice |
Directions:
1. Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.
2. Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and sauté 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.)
3. Sprinkle chicken with chopped cilantro and serve over rice.
4. *Available at Latin American markets and some supermarkets.
5. Per serving: calories, 200; fat, 6 g; sodium, 194 mg; cholesterol, 94 mg Nutritional analysis provided by Bon Appétit
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