Difference between revisions of "Braised Chicken with Chiles"
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1)Melt the [[butter]] and [[oil]] and brown the [[Chicken]], a few pieces at a time. As the [[Chicken]] browns, remove and keep warm. Add the [[Onion]] rings and saute until soft. | 1)Melt the [[butter]] and [[oil]] and brown the [[Chicken]], a few pieces at a time. As the [[Chicken]] browns, remove and keep warm. Add the [[Onion]] rings and saute until soft. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
| − | [[Category:Ghanaian Meat | + | [[Category:Ghanaian cuisine]] |
| − | [[Category:Ghanaian | + | [[Category:Meat Recipes]] |
| + | [[Category:Ghanaian cuisine]] | ||
[[Category:Peanut oil Recipes]] | [[Category:Peanut oil Recipes]] | ||
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Latest revision as of 08:06, 14 July 2012
Ingredients
- 3-4 green chiles, skinned, seeds removed
- chopped 3-lb Chicken, cut into 8 to 10 pieces
- 2 tbsp butter
- 1 tbsp peanut oil
- 1 Onion, sliced and separated into rings
- 1 cup chicken broth
- 1/2 tsp ground nutmeg salt
- pepper to taste
Procedures
1)Melt the butter and oil and brown the Chicken, a few pieces at a time. As the Chicken browns, remove and keep warm. Add the Onion rings and saute until soft.
2)Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer until the Chicken is done—about 45 minutes.
3)Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the Chicken is simmering.
