Recipe - Chicken To Die For

1 ounce Olive oil
2 (up to)
4 pound Chicken thighs
2 Bell peppers; chopped in
1x1" pieces
2 Onions; similarly chopped
1 ounce Chipolte peppers in adobo
sauce (canned)

Dave Gomberg, San Francisco Internet: GOMBERG@UCSFVM.UCSF.EDU

Note: Since we had to wing it, and since it came out GREAT, I will regale
you with last night's dinner recipe:

Brown chicken in olive oil, remove from pan, add peppers and onions, brown.
Add chicken back into pan, spread chopped chipoltes over, stir a bit,
cover. Cook for 15 minutes. Serve over rice or noodles. Yuuuuuuuummmmmmmm!

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.