I'm really on a roll this week. Another great recipe in the January 2010 Bon Apetit! It called for Poblano chili peppers, but I have some homegrown Anaheim, so that's what I used. I usually just use green bell pepper rather than red or yellow just because the colored peppers are so expensive.
I started with whole chicken breasts with the bone. It's a little cheaper this way, and I can take the bone and skin to cook down and make my own chicken broth. This way, I don't have to worry about salt or preservative content.
This can be served best with veggies and chicken over top of white rice.
INGREDIENTS
- 1 T coriander seeds, ground with mortar and pestle
- 1 tsp ground cumin
- 4 boneless, skinless chicken breasts
- 2 T olive oil,
- 2 bell peppers, cut into 1 1/2 X 1/4 inch strips
- 1 large Anaheim chili, cut into 1 1/2 X 1/4 strips
- 1 medium red onion, halved and sliced 1/4 inch thick
- 2 T fresh lime juice
- 1/2 c chopped fresh cilantro
- salt and pepper to taste
DIRECTIONS
Mix coriander and cumin. Sprinkle half of it along with salt and pepper on breasts. Heat tablespoon of oil and saute peppers, Anaheim and onion until tender, 7 or 8 minutes. Set aside.
Add tablespoon oil to same pan and add chicken. Cover and cook over medium heat until cooked through, about 6-8 minutes per side.
Remove chicken and put vegetables back into pan. Add remaining seasoning mixture and lime juice and heat until warm through. Mix in cilantro just before serving.
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