Thai-Style Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp. vegetable oil
6 chicken leg quarters, cut into drumsticks and thighs
2 tsp. minced and peeled fresh ginger root
2 tsp. finely chopped garlic
11/2 Tbsp. all-purpose flour
1/2 tsp. curry powder
2 Tbsp. dry Sherry
1(8.5 oz.) can cream of coconut
1-1/2 cups chicken broth
1/2 tsp. black pepper
1/4 cup finely chopped fresh coriander
1/4 cup soy sauce
3-1/2 tsp. minced fresh jalapeno chiles
2 red bell peppers, chopped
1 Tbsp. fresh lime juice
cooked rice as an accompaniment
Instructions:
In a large skillet heat the oil until hot but not smoking. Brown the chicken evenly and transfer to a plate.
In a skillet add the ginger root and garlic, and cook for 1 minute. Add the flour and curry powder, and stir. Cook for about a minute,then whisk in the sherry, coconut cream and broth. Bring to boil, whisking as it is heating, then add the black pepper, chopped coriander, soy sauce and jalapenos. Add the chicken and the juices that accumulated on the plate and simmer covered for about 10 minutes. Add the bell peppers and simmer, covered, for about 20-25 minutes, or until the chicken is cooked through. Transfer the chicken pieces to a serving dish and keep warm.
Boil the liquid in the skillet until it thickens and reduces to about 2 cups. Skim off any fat and season it with salt, pepper and lime juice. Drizzle the sauce over the chicken and garnish with coriander sprigs. Serve with jasmine or basmati rice.
Serves 6.