1. Finely chop jalapeno, including seeds. 2. Slice onion into wedges. 3. Thickly slice pepper. 4. Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat. 5. Melt garlic butter in a large pot over medium-high heat. 6. When hot, add half of chicken and cook until light golden, (1 to 2 min per side). 7. Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed. 8. When all chicken is removed, add broth to pot. 9. Using a wooden spoon, scrape up and stir in any bits from pot bottom. 10. Add jalapeno, onion, pepper and carrots. 11. Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low. 12. Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min). 13. Sprinkle with cilantro. 14. If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min). 15. Spoon over chicken. 16. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
