If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: They say you never forget your first true Love... and while that [infinitely] remains true, I will also never forget his mother's chicken. Ms. Calix would simmer chicken wings in a magical mystery broth that likely consisted of onions, Sázon, some water, and a whole lotta heart.
This recipe is my re-creation of some of my favorite memories with just as much love, but not as much sodium. —il_miracolo
- 1.25 pounds bone-in chicken thighs, skin removed
- 7 Roma/Plum tomatoes, large dice
- 2 green Bell peppers, thinly sliced
- 2 red Bell peppers, thinly sliced
- 1.5 yellow onions, quartered and sliced
- 8-10 peeled garlic cloves, smashed
- 1-4 Serrano chili peppers, sliced [this is completely up to you and your personal Scoville scale]
- 1 bunch fresh Cilantro, coarsely chopped
- 2 dried Bay leaves
- 1.75 tablespoons dried Oregano
- 1.5 tablespoons Extra Virgin Olive Oil
- Kosher salt, as needed
- Pre-heat a large, stainless steel pan on med-high heat and add the Extra Virgin olive oil, green & red bell peppers, and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the peppers begin to soften.
- Reduce heat to medium and add the onions, garlic, dried oregano and Bay leaves, along with another pinch of salt. Put a lid on the pan and let the vegetables soften & mingle together, stirring occasionally, for 3-5 minutes [enjoy the descent into olfactory heaven]...
- Now stir in the diced tomatoes and chopped cilantro, along with a generous pinch of salt [roughly 1.5 tsp], cover the pan and allow the ingredients to come to a simmer [about 5 minutes]; feel free to steal a peak and give it a stir or two.
- Nestle the chicken thighs into the pan, making sure that the meat is at least 3/4 submerged in the deliciousness. Return the lid to the pot and simmer for 1.5 to 2 hours, or until the meat shreds easily with a fork or the pull of tongs.
- Gently remove the chicken from the pan and place on a plate to cool until you can safely pull the meat from the bone. Return the shredded meat to the pan and gently mix to incorporate it with the rest of the ingredients; keep hot until serving.
- I like to serve this over rice or with corn tortillas, and set up an array of fixins such as Greek yogurt or sour cream, sliced chilies [to each their own Scoville!], radishes, lime wedges, crumbled Queso Fresco, sliced avocado, and/or some Mexican crema. The leftovers are great with eggs in the morning as well. Enjoy!
- This recipe was entered in the contest for Your Best One-Pot Meal