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Smothered with a mildly spicy chili sauce, this speedy dish tastes as if it's been braising on the stove all afternoon.
Michael Graydon
Ingredients
- 1 jalapeno
- 1 red onion
- 1 red pepper
- 8 skinless, boneless chicken thighs
- 1 tbsp (15 mL) ground cumin
- 2 tbsp (30 mL) store-bought garlic butter
- 1/2 cup (125 mL) chicken broth
- 1 cup (250 mL) baby carrots or 1 carrot, sliced
- 1 handful cilantro, chopped
- Finely chop jalapeno, including seeds. Slice onion into wedges. Thickly slice pepper. Cut each chicken thigh into 2 or 3 bite-sized pieces and place in a bowl. Sprinkle with cumin and pinches of salt. Toss to coat. Melt garlic butter in a large pot over medium-high heat. When hot, add half of chicken. Cook until light golden, 1 to 2 min per side. Remove to a plate. Repeat with remaining chicken, adding more garlic butter if needed.
- When all chicken is removed, add broth to pot. Using a wooden spoon, scrape up and stir in any bits from pot bottom. Add jalapeno, onion, pepper and carrots. Return chicken and any juices to pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is springy when pressed, 10 to 12 min. Sprinkle with cilantro. If you like a thicker sauce, ladle chicken and veg into bowls. Boil sauce until reduced slightly, 3 to 4 min. Spoon over chicken. Great with rice.
- 23 g protein
- 12 g fat
- 8 g carbohydrates
- 2 g fibre
- 271 mg sodium
- 237 calories
User comments (1)
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When trying out this recipe, make sure you read it as "slice jalepeno, onion and pepper" and set aside. Then cut up chicken and toss with cumin. I interpreted it as all of the veggies and the chicken get tossed together.
