Post by Loupy on Aug 28, 2010 17:50:21 GMT -7
Chipotle Braised Chicken
by Ruth Cousineau @ www.epicurious.com
A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.
Active time: 30 min
Total time: 1 1/4 hr
Makes: 4 servings
Ingredients:
1 large onion, halved lengthwise, then thinly sliced lengthwise
2 garlic cloves, minced
1 Turkish or 1/2 California bay leaf
1 tablespoon unsalted butter
1 1/2 tablespoons olive oil, divided
3 pounds chicken parts
1 teaspoon chipotle chile powder
1 cup water
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
accompaniment: lime wedges
Preparation:
Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes.
Transfer to a plate.
Pat chicken dry and season with 1 teaspoon salt.
Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute.
Stir in water and bring to a simmer, scraping up brown bits.
Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes.
Transfer chicken and onions with a slotted spoon to a platter.
Skim off and discard fat from sauce, then boil until slightly thickened.
Stir in lime juice and cilantro and spoon sauce over chicken.
by Ruth Cousineau @ www.epicurious.com
A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal's complete.
Active time: 30 min
Total time: 1 1/4 hr
Makes: 4 servings
Ingredients:
1 large onion, halved lengthwise, then thinly sliced lengthwise
2 garlic cloves, minced
1 Turkish or 1/2 California bay leaf
1 tablespoon unsalted butter
1 1/2 tablespoons olive oil, divided
3 pounds chicken parts
1 teaspoon chipotle chile powder
1 cup water
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
accompaniment: lime wedges
Preparation:
Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes.
Transfer to a plate.
Pat chicken dry and season with 1 teaspoon salt.
Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute.
Stir in water and bring to a simmer, scraping up brown bits.
Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes.
Transfer chicken and onions with a slotted spoon to a platter.
Skim off and discard fat from sauce, then boil until slightly thickened.
Stir in lime juice and cilantro and spoon sauce over chicken.
