Chicken thighs with hot pepper ragout

Yield: 4 Servings

Ingredients:

8 ea Thighs

Instructions:

chicken broiler/ -- fryer boned skinned 2 tb Oil olive 1/4 ts Salt 1/8 ts Pepper 2 md Onions red coarsely -- chopped 2 ea Peppers red bell cut -- into 1-inch pieces 1 ea Pepper yellow bell -- cut into 1-inch pieces 1 c Broth chicken 6 oz V-8 spicy 2 ea Limes divided 4 oz Chilies green chopped 1 ts Cumin 16 oz Beans black rinsed -- drained 2 tb Cilantro chopped In a saute pan place your oil and heat. Add chicken and cook turning about six minutes over medium heat. Remove the chicken from the pan sprinkle with salt and pepper set aside and keep warm. To the same pan add the onion and reduce the heat to low. Cook for 5 minutes. Add peppers; cook 2 more minutes. Adjust temperature to medium; add broth vegetable juice juice of 1 lime chilies and cumin. Return the chicken to the pan and heat to just boiling. Reduce heat cover and cook over low heat for 30 minutes or until the chicken is fork tender. Stir in the beans; cook 2 minutes or until beans are hot. Arrange the chicken on a platter; spoon the vegetable ragout onto the chicken. Sprinkle with cilantro; garnish with remaining lime cut into thin slices. Cook: Frank Mullin District of Columbia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622