Rachael Ray's Caribbean Style Chicken Thighs

This recipe came in my newsletter and I saved it right away. I love just about anything made with habaneros!

This was a fantastic dish, spicy and sweet.

1 lb skinless chicken thighs
juice of 1 lemon
1 t Spanish paprika
1/2 t poultry seasoning
1/2 t garlic powder
1/2 t onion powder
1/2 t ground black pepper
1/2 t seasoned salt
olive oil
1 T butter
2 cups chicken broth stock
1 T ketchup
1 t brown sugar
1/2 onion, chopped
1 large plum tomato, chopped
1/2 green pepper, chopped
2 cloves of garlic, minced
1" ginger, minced
pinch dried thyme
1 habanero pepper, seeded and chopped

Place the chicken in a large bowl and toss with lemon juice and seasonings. Set aside.

In a large cast iron skillet or Dutch oven, heat a little olive oil. When the oil is very hot, add the chicken pieces and brown them on all sides. Remove chicken and set aside.

Add the butter to pan and melt. Add chicken broth, ketchup and brown sugar, reserved chicken, onion, tomato, green pepper, garlic, ginger, thyme and habanero.

Cover pot and simmer 10-12 minutes or til chicken is fully cooked and veggies are tender.http://media-files.gather.com/images/d968/d979/d745/d224/d96/f3/full.jpg
I served the chicken and sauce over white rice.http://media-files.gather.com/images/d967/d979/d745/d224/d96/f3/full.jpg

The original recipe can be found here:
http://www.rachaelrayshow.com/food/recipes/tamars-brown-stew-chicken-over-rice-and-peas/?utm_source=newsletter_091209&utm_medium=news0912&utm_campaign=news_0912&emc=lm&m=379013&l=50&v=595496

Comments

  1. Martyn AhmetMarch 2, 2014 at 7:49 AM

    stupid recipe, read ingredients and read instructions..don't match!!

    ReplyDelete

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