Ingredients
-
8
-
-
1
-
2
-
6
-
1
-
4
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Peruvian Spicy Chicken, This is a recipe from Rachel Ray – it sounds so yummy and I didn’t want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers., This is extremely yummy…used pheasant breast…it cooks just like chicken but it needs to cook in a sauce because it can be on the dry side…due to no fat…this worked excellent…I did follow another reviewer and increased the cooking time…I cook it 10 mins on both sides before the 10 min partial cover…used the cilantro and not the mint…the hubby doesn’t care for it…served this with smashed red potatoes and corn…made for “Autumn Fever” tag game…
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Steps
|
1
Done
|
Place Chicken in a Shallow Dish and Season With Salt and Pepper. |
|
2
Done
|
in a Food Processor, Process Chilies, Garlic, Oregano or Marjoram, Bay, Lime Zest and Juice, Paprika and About 1/4 Cup Olive Oil Into a Paste. Slather All Over the Chicken Pieces, Coating Them Evenly. Chill Several Hours or Overnight. |
|
3
Done
|
Heat 1 Tablespoon of Olive Oil in a Skillet Over Medium-High Heat. |
|
4
Done
|
Add Cumin Seeds and Swirl a Few Seconds to Toast Then Add Chicken Pieces and Lightly Brown, 10 Minutes. |
|
5
Done
|
Sprinkle Sugar Over the Chicken and Add Stock. Partially Cover and Cook 10 Minutes More. |
|
6
Done
|
Toss With Mint and Cilantro, and Serve With Mashed Blue Potatoes Alongside. |
