Bell peppers and chicken to go nuts for
My mother was a green bell pepper enthusiast. I assume her generous use of the shamrock-green peppers was fueled by their high vitamin C content. When I unwrapped the green slices in my lunchbox, my friends would call Mom a “health nut,” an apt title derived from her never-ending study and discussion of nutrition.
Bell peppers in friskier colors became commonplace in the decades that followed, but in my childhood only the green beauties were used.
They show off in this delicious braise of boned and skinned chicken thighs as well as mild and hot canned, diced, roasted green chiles. Onions and garlic, vinegars and cilantro play a role, too. The broth, aided with a good squeeze of lime juice, is alluringly delectable. An array of garnishes puts the dish over the top.
Braised Chicken With Mild Green Chile Sauce
Yield: 6-8 servings
INGREDIENTS
3 pounds boned, skinned chicken thighs
1tablespoon extra-virgin olive oil 1 large onion, diced
3garlic cloves, minced
1 1⁄2 cups chicken broth
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano 1⁄2 teaspoon ground cumin 1 tablespoon red wine vinegar 2 teaspoons balsamic vinegar 2 large green bell peppers, cored, seeded, diced
1⁄2 cup chopped fresh cilantro 2 (4-ounce) cans mild, diced, roasted green chiles
2 teaspoons hot, roasted, diced, canned green chiles, more if desired
Salt (or seasoned salt) and pepper to taste
1 bunch green onions, trimmed, thinly sliced (use about 1⁄2 of the dark green stalks)
Optional garnishes: diced avocado, sliced radishes, sour cream, halved cherry tomatoes, diced red onion, cilantro sprigs, lime wedges
PROCEDURE
1: Cut chicken into 1 1⁄2-inch pieces; set aside.
2: Heat oil in a 5- to 6-quart Dutch oven on medium-high heat. Add onion and cook until lightly browned, stirring occasionally, about 4-5 minutes. Add garlic and cook about 30 seconds.
3: Stir in broth, oregano and cumin. Bring to boil on high heat; broil until reduced by about 1⁄3, about 4 minutes, scraping up any browned bits. Stir in vinegars, chicken, bell peppers, chopped cilantro and canned chiles. Cover, reduce heat to medium or medium-low and simmer 20-25minutes, stirring occasionally. Don’t be alarmed if at first it doesn’t look like there is enough liquid; slow simmering will supply an adequate amount.
4: Stir in green onions. Season with salt and ground pepper. Taste and adjust to suit your taste.
If you like it fierier, add more of the canned hot chiles. Ladle into bowls and top with preferred garnishes. Pass a bowl of fresh lime wedges.