FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

CHICKEN HABANERO

Some Like It Hot by Mark Vogel
 

INGREDIENTS

    • 2 whole chicken legs (thighs attached), skin on for flavor, off to reduce fat.
    • 3 tablespoons olive oil.
    • 2 medium onions, chopped.
    • 6 poblano chiles, roasted, skins and seeds removed.
    • 2 jalapeno peppers, chopped.
    • 1 large tomato, chopped.
    • 4 garlic cloves, chopped.
    • 1/4 cup cilantro, chopped
    • 1 pint chicken stock or canned chicken broth.
    • Half batch of habanero sauce*
    • Juice of one lemon
    • 1  teaspoon ground achiote seeds. (Grind the seeds and then sift through a sieve to remove large particles).
    • 1 teaspoon salt.
    • 1 teaspoon cumin.
    • 1 teaspoon paprika.
    • 1/2 teaspoon coriander powder.
    • 1/4 teaspoon black pepper.
     

DIRECTIONS

Sauté chicken in oil for about 5 minutes on each side or until browned. 

Remove the chicken and sauté the onions and jalapenos until just soft.

Add the chicken and all of the remaining ingredients except the poblanos and half the cilantro.

Bring to a boil and then simmer, partially covered for 20 minutes or until the meat reaches 170 degrees.

Turn the chicken halfway through and add the roasted poblanos (to prevent them from being overcooked).

Add the remainder of the cilantro at the very end and extra salt if needed. Once again, serve with warm tortillas.
 

    *HABANERO SAUCE
    1 cup water
    1/3 cup of red wine vinegar
    1-3 fresh or dried habanero peppers, depending on how hot you like it.
    1 large red bell pepper
    1 tablespoon paprika
    1 teaspoon cumin
    1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried). 

Bring all of the ingredients to a boil, and then simmer for 8-10 minutes. 

Finally, puree the mixture in a blender. 
 

RELATED RECIPES

  Chicken Recipes pg 2   |   Cherry Glazed Baked Chicken   |   Cherry Glazed Chicken   |   Cherry Mustard Chicken   |   Cherry Stuffed Grilled Chicken   |   Chicken a la King   |   Chicken a la Maryland   |   Chicken Andouille Stir Fry   |   Chicken and Apple Saute   |   Chicken, Apricot and Cheddar Stirfry   |   Chicken Bourbon   |   Chicken with Beer and Chicory   |   Chicken In Cider Gravy   |   Chicken Breast with Avocado Risotto   |   Chicken Breasts with Broccoli Pesto   |   Chicken Breasts with Curried Fruit   |   Chicken Breast, Goat Cheese Stuffed   |   Chicken Breasts with Rosemary   |   Chicken & Broccoli Bake   |   Chicken Bulgur Casserole   |   Chicken Cabbage Stir Fry   |   Chicken Cacciatora 1   |   Chicken Cacciatore 2   |   Chicken Cacciatore w/Mushrooms   |   Chicken Cacciatore with Rice   |   Chicken w/California Pistachio Sauce   |   Chicken Cassoulet   |   Chicken Chasseur   |   Chicken Coconut & Cashew   |   Chicken Cordon Bleu   |   Chicken Cordon Bleu 2   |   Chicken Coriander Curry   |   Chicken Cranberry Bake   |   Chicken Croquettes (1881)   |   Chicken Curry with Dried Plums   |   Chicken Divan   |   Chicken and Dumplings   |   Chicken Enchilada Casserole   |   Chicken Florentine   |   Chicken with Green Sauce (ww)   |   Chicken In Green Sauce (Punjab)   |   Chicken Habanero   |   Chicken with Horseradish   |   Chicken Italiano, Crock Pot   |   Chicken & Kashi Casserole   |   Chicken Kiev   |   Chicken with Kraut  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages