Coriander Chicken And Green Chilies
Last updated 6/12/2012 1:17:46 AM. Recipe ID 48328. Report a problem with this recipe.
Title: Coriander chicken and green chilies
Yield: 4 Servings
4 tb Vegetable oil
1 2-3 pound broiler-fryer
-chicken, cut into parts
1 md Onion, thinly sliced
1 cn (16oz.) peeled tomatoes,
1 cn (3 oz.) whole green chilies,
-drained, seeded, chopped
1 tb Lime juice
1 c White wine
1 ts Dried coriander leaves
1/2 ts Salt (optional)
1. In a large frying pan, heat oil over medium-high heat. Brown
chicken well in 2 tbsp oil. Drain off pan drippings.
2. Meanwhile, in a medium saucepan, heat remaining oil over medium
heat. Add onion and cook until tender. Add tomatoes, chilies, lime
juice, coriander, and salt. Simmer for 10 minutes.
3. Spoon tomato mixture over browned chicken, add wine to the pan,
and then cover. Cook over low heat for about 45 minutes or until
chicken is cooked.
4. Remove chicken from pan and keep warm. Bring cooking liquid to a
boil over high heat and reduce the amount of liquid to about 2/3 cup.
Return chicken to frying pan, reduce heat to simmer, and cook for
another 5 minutes.
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