Chicken Habanero

Name: Chicken Habanero
Yield: 5
Cuisine: Fusion
Ingredients: chicken legs; coriander; paprika; cumin; salt; achiote seeds; lemon juice; sauce; chicken broth; cilantro; cilantro; garlic cloves; potatoes; onions; jalapeño pepper; poblano peppers; chili powder

Prefer chicken instead? Well, let's do Chicken Habanero

Yield

5 servings

Prep

10 min

Cook

30 min

Ready

40 min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4	whole	chicken legs skin on for flavor, off to reduce fat	*
½	teaspoon	coriander power
1	teaspoon	paprika
1	teaspoon	cumin
1	teaspoon	salt
1	teaspoon	achiote seeds grind the seeds and then sift through a sieve to remove large particles	*
1	x	lemon juice from one lemon	*
5	bunches	sauce habanero	*
2 ½	pints	chicken broth or canned chicken broth	*
½	cup	cilantro chopped
½	cup	cilantro chopped
8	x	garlic cloves chopped	*
2	large	potatoes chopped
2	large	onions chopped
4	x	jalapeño pepper chopped	*
8	x	poblano peppers oasted, skins and seeds removed	*
¼	teaspoon	chili powder

Ingredients

Amount	Measure	Ingredient	Features
4	whole	chicken legs skin on for flavor, off to reduce fat	*
2.5	ml	coriander power
5	ml	paprika
5	ml	cumin
5	ml	salt
5	ml	achiote seeds grind the seeds and then sift through a sieve to remove large particles	*
1	x	lemon juice from one lemon	*
5	bunches	sauce habanero	*
1.2	l	chicken broth or canned chicken broth	*
118	ml	cilantro chopped
118	ml	cilantro chopped
8	x	garlic cloves chopped	*
2	large	potatoes chopped
2	large	onions chopped
4	x	jalapeño pepper chopped	*
8	x	poblano peppers oasted, skins and seeds removed	*
1.3	ml	chili powder

Directions

Add just enough olive oil to a 14" skillet to coat the bottom. If you don't have a skillet this large cut the recipe in half and make two batches. Sauté chicken for about 5 minutes on each side or until browned. Remove the chicken and sauté the onions for a few minutes. 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 chicken is done. Turn the chicken over halfway through and then add the roasted poblanos (to prevent them from being overcooked). Add the remainder of the cilantro at the very end and add extra salt if needed. Once again, serve with warm tortillas.