Bob's Braised Chicken Thighs
Filed under
Poultry
Serve over rice or pasta topped with a fried egg.
Ingredients
- 5 Chicken thigh, 4 to 5
- 1 tbsp Anise seed
- 1 tbsp Oregano
- Garlic, cloves
- 1 can Diced tomatoes, 14-ounce, diced or stewed
- 1/2 cup White wine
- 1 Mushroom, box, sliced
- Black olive, pitted
- Adobo seasoning, Goya with cumin
- 1 Onion, large, frenched
- 2 stalk Celery, 1 to 2, diced
- 1 can Tomato sauce, 8-ounce
- 1 Jalapeno, small, julienned, or 1/2 cup hot or medium picante sauce
- 1/2 Green bell pepper, large, julienned
- dash Worcestershire sauce
- Black pepper, freshly ground
- Parsley
- Olive oil
Directions
- Brown the thighs skin side down in olive oil, then remove and hold. Drain the excess fat.
- Add the onions, green pepper, celery and jalapeno and sweat until just beginning to soften. Add the mushrooms and garlic.
- After a few minutes, add the tomatoes, tomato sauce, picante (if using), olives, wine, anise seed, oregano, Worcestershire and pepper.
- Add the thighs and parsley, cover and simmer 30 to 45 minutes.