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

Submitted by happyzhangbo

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

YIELD

5 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

WHOLE CHICKEN LEGS
skin on for flavor, off to reduce fat *

TEASPOON CORIANDER
power

TEASPOON PAPRIKA

TEASPOON CUMIN

TEASPOON SALT

TEASPOON ACHIOTE SEEDS
grind the seeds and then sift through a sieve to remove large particles *

X LEMON JUICE
from one lemon *

BUNCHES SAUCE
habanero *

2 ½

PINTS CHICKEN BROTH
or canned chicken broth *

CUP CILANTRO
chopped

X GARLIC CLOVES
chopped *

LARGE POTATOES
chopped

LARGE ONIONS
chopped

X JALAPEÑO PEPPER
chopped *

X POBLANO PEPPERS
oasted, skins and seeds removed *

TEASPOON 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.