Chicken Thighs Mexican Chicken

Chicken Thighs Mexican Chicken

This is a fabulous dish because chipotle chiles are so delicious. I have used the kind con adobo (canned with a sauce) but there are non paleo ingredients in that by anyone's standards and I am avoiding tomato, so here I use dried chipotles. (Chipotles, by the way, are smoked jalapeno peppers.)

2 pounds chicken thighs, boneless/skinless
1/4 cup olive oil
1/4 cup water
2 onions (white or brown) peeled and quartered
8 - 10 green onions, peeled and rough chopped
3 cloves garlic, peeled and quartered
4 - 6 chipotle chiles, dried, (how much heat do you want?)
4 tspns of cumin seeds, briefly roasted in a pan, then ground (or pre-ground cumin)
8 black peppercorns
1/4 cup fresh, chopped cilantro (use the stems, leaves, everything)

two red/yellow/orange bell peppers
one onion for sautéed onion rings
olive oil

Heat olive oil in a dutch oven or similar pan over medium burner. Brown chicken thighs with salt and half the cumin. Then add a little water, cover and continue cooking until done.

Meanwhile, put all the rest of the ingredients in a food processor and process until smooth.

Remove the chicken when done, but leave the liquid. Boil until reduced to a thick syrup. On high heat, add the sauce from the food processor all at once. Cook on high, stirring constantly, for about 5 minutes. Lower the heat, add the chicken until hot. Add cilantro and serve with the garnish

Delicious with greens such as kale, chard, etc.

To make the garnish:
heat broiler. Cut bell peppers into four surfaces. Put on aluminum foil and stick under broiler until blackened. Remove and wrap up in the foil. A few minutes later, open foil (careful -- hot!) and peel. Cut into slices

Meanwhile, heat a bit of olive oil. Cut onion into rings. Toss in the olive oil until sautéed. Add the bell peppers.

By Richard Geller. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Piyachok Thawornmat / 10053704