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.
- 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
- Place chicken in a shallow dish and season with salt and pepper.
- 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.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
- Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
- Toss with mint and cilantro, and serve with mashed blue potatoes alongside.
What great chicken! I cut up leg quarters so had a mixture of thighs & drumsticks to marinate and subbed chipotles in adobe for the listed peppers. The smoked paprika & chipoltes added such a nice smoky flavor & the spices are what make this such a great dish. I will definitely be using the recipe again. Made for ZWT7.
OMG, OMG, OMG, this recipe should be right up there in the top chicken recipes on this site-it's SO good! I made about 2/3rds of the recipe with skinless chicken and managed to reduce the oil to 1 tablespoon in the marinade and 2 teaspoons in the frying of the dish (worked perfectly for us).It had around 5 hours marinating time. I live in a land where chillies are just chillies, so used as many as I thought we'd enjoy of some nameless variety (once again perfect). I think the marinade would work well with pork or salmon (a shorter marinating time) and highly recommend ths simple, stunning recipe!
Wonderful chicken recipe! I used boneless skinless breasts and only left "marinade" on for about an hour before cooking and the results were excellent. The spicing on this is so flavorful but not really hot; I didn't use the cilantro but really loved the addition of the mint. Thanks for sharing a great recipe! Made for the Best of 2011 event, recommended by Mikekey