Braised chicken with mild green chile sauce

Yield: 6-8 servings

INGREDIENTS

3 pounds boned, skinned chicken thighs

1 tablespoon extra-virgin olive oil 1 large onion, diced

3 garlic 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 (they don’t need to be exact); 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 20-25 minutes, stirring (tossing) 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 or seasoned salt such as Spike or Lawry’s, 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.