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Chicken: Chicken Vindaloo

Source of Recipe

Cici


Recipe Introduction

From member Cici: I found this while browsing Epicurious. It called for thighs, but I changed it to breasts and made a serving notation. SPICY!

List of Ingredients

* 2/3 cup white wine vinegar
* 8 large garlic cloves
* 1 large canned chipotle chili in adobo sauce*
* 1x1x1/2-inch piece fresh ginger, peeled, cut into 8 pieces
* 4 tsp chili powder
* 4 tsp ground cumin
* 1 tbsp ground coriander
* 1 tsp ground cinnamon
* 1/2 tsp ground cloves
* 1 1/2 lbs skinless boneless chicken breasts, well trimmed, cut into 1-1/2-inch cubes
* 2 large onions, cut into 1" pieces
* 2 large red bell peppers, cut into 1" pieces
* Chopped fresh cilantro


Recipe

Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.

Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and saute 3 minutes. Using a slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.) Sprinkle chicken with chopped cilantro.

*Available at Latin American markets and some supermarkets.

Serving idea: Serve over curried rice.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E

This Recipe Contains: Protein B