Recipe - Chicken Thighs With Hot Pepper Ragout

8 Thighs, chicken, broiler/
fryer, boned, skinned
2 tablespoon Oil, olive
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 md Onions, red, coarsely
chopped
2 Peppers, red bell, cut
into 1inch pieces
1 Pepper, yellow bell,
cut into 1inch pieces
1 cup Broth, chicken
6 ounce V8, spicy
2 Limes, divided
4 ounce Chilies, green, chopped
1 teaspoon Cumin
16 ounce Beans, black, rinsed,
drained
2 tablespoon Cilantro, chopped

In a saute pan, place your oil and heat. Add chicken and cook,
turning, about six minutes over medium heat.

Remove the chicken from the pan, sprinkle with salt and pepper,
set aside and keep warm.

To the same pan add the onion and reduce the heat to low. Cook
for 5 minutes.

Add peppers; cook 2 more minutes.

Adjust temperature to medium; add broth, vegetable juice, juice
of 1 lime, chilies, and cumin. Return the chicken to the pan and heat
to just boiling.

Reduce heat, cover and cook over low heat for 30 minutes or until
the chicken is fork tender.

Stir in the beans; cook 2 minutes or until beans are hot.

Arrange the chicken on a platter; spoon the vegetable ragout onto
the chicken.

Sprinkle with cilantro; garnish with remaining lime cut into thin
slices.

Cook: Frank Mullin, District of Columbia

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip