Chicken Thighs with Aromatic Spices

Name: Chicken Thighs with Aromatic Spices
Total time: P2H
Yield: 4
Cuisine: Mexican
Ingredients: chicken thighs, boneless, skinless; black peppercorns; cumin seeds; oregano; bay leaves; salt; garlic; mixed spice; flour; onions; banana peppers; vegetable oil; apple cider vinegar

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

120 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2 ½	pounds	chicken thighs, boneless, skinless skinned
½	teaspoon	black peppercorns coarsely ground
½	teaspoon	cumin seeds
½	teaspoon	oregano dried
2	each	bay leaves	*
1	x	salt	*
6	cloves	garlic halved
1 ½	tablespoons	mixed spice paste	*
1	tablespoon	all-purpose flour white
1	medium	onions thinly sliced
4	long	banana peppers cut into long strips	*
1	tablespoon	vegetable oil
2	tablespoons	apple cider vinegar

Ingredients

Amount	Measure	Ingredient	Features
1.1	kg	chicken thighs, boneless, skinless skinned
2.5	ml	black peppercorns coarsely ground
2.5	ml	cumin seeds
2.5	ml	oregano dried
2	each	bay leaves	*
1	x	salt	*
6	cloves	garlic halved
23	ml	mixed spice paste	*
15	ml	all-purpose flour white
1	medium	onions thinly sliced
4	long	banana peppers cut into long strips	*
15	ml	vegetable oil
3E+1	ml	apple cider vinegar

Directions

Bring 7 cups water to a boil in a large saucepan, add chicken (and a little more water to cover if needed).

Skim off any grayish foam that rises during the first few minutes of simmering.

Add black pepper, cumin, oregano, bay leaves, 1 teaspoon salt and garlic.

Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes).

Remove from the heat and cool the chicken in the cooking liquid, if time permits.

With a slotted spoon, remove thighs from the broth and set them on a plate.

Strain broth, skim fat and set aside 2½ cups in the refrigerator.

Rub 1 tablespoon Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator.

Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess.

Rinse onions, drain thoroughly and set aside with chilies.

Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.

Drain on paper towels and keep warm in a 200 degree F oven.

Return the pan to the heat and add onions and chilies.

Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften.

Add vinegar, reserved broth and remaining ½ tablespoon spice paste, stirring to dissolve the paste.

Simmer for several minutes to blend the flavors.