Title: Chicken Vindaloo
Categories: Poultry
Yield: 6 Servings

2/3 c White wine vinegar
8 Cloves (large) garlic
1 lg Canned Chipotle chili in
-adobo sauce*
1 sl (1-1/2 inch) fresh ginger;
-peeled; cut into 8 pieces
1 tb Plus
1 ts Chili powder
1 tb Plus
1 ts Ground cumin
1 tb Ground coriander
1 ts Ground cinnamon
1/2 ts Ground cloves
1 1/2 lb Skinless boneless chicken
-thighs; well trimmed, cut
-into 1 1/2-inch pieces
2 lg Onions; cut into 1-inch
-pieces
2 lg Red bell peppers; cut
-into 1-inch pieces
Chopped fresh cilantro
Curried rice

Date: Sun, 14 Apr 1996 09:15:34 -0500

From: Judy Howle

from the Epicurious site. The URL of the site is http://www.epicurious.com
Bon Appetit Light and Easy

Puree first 9 ingredients in blender. Place chicken in large bowl. Pour
puree mixture over and toss to coat chicken. Cover and refrigerate
overnight.

Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven
over high heat. Add chicken and saute 3 minutes.Using slotted spoon,
transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers
and reserved marinade to pan. Cover and cook until vegetables are tender,
about 15 minutes, stirring occasionally. Add chicken and cook until juices
thicken and chicken is cooked through, about 5 minutes. Season to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Reheat over low heat before using.) Sprinkle chicken with chopped cilantro
and serve over rice.

6 Servings. Per serving: calories, 200; fat, 6 g; sodium, 194 mg;
cholesterol, 94 mg

CHILE-HEADS DIGEST V2 #294

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