Sunday, November 17th 2019

Braised Chicken with Chiles

3 green chiles, skinned, seeds removed, chopped
3-lb chicken, cut up
2 tbsp butter
1 tbsp peanut oil
1 onion, slice
1 cup chicken broth
1/2 tsp ground nutmeg
Salt and pepper to taste

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.

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.

Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the chicken is simmering.

Note: Fresh tropical fruits such as pineapple, papaya, or mango along with baked yams will complete this easily prepared chicken dish.