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Coriander Chicken And Green Chilies main dish, mexican, chili, chicken 4 tablespoon vegetable oil 3 lb broiler-fryer chicken, cut 1 into parts 1 medium onion, thinly sliced 1 can (16oz.) peeled tomatoes, 1 crushed 3 oz can whole green chilies, 1 drained, seeded, chopped 1 tablespoon lime juice 1 cup white wine 1 teaspoon dried coriander leaves 1/2 teaspoon salt (optional) In a large frying pan, heat oil over medium-high heat. Brown chicken well in 2 tbsp oil. Drain off pan drippings. Meanwhile, in a medium saucepan, heat remaining oil over medium heat. Add onion and cook until tender. Add tomatoes, chilies, lime juice, coriander, and salt. Simmer for 10 minutes. Spoon tomato mixture over browned chicken, add wine to the pan, and then cover. Cook over low heat for about 45 minutes or until chicken is cooked. Remove chicken from pan and keep warm. Bring cooking liquid to a boil over high heat and reduce the amount of liquid to about 2/3 cup. Return chicken to frying pan, reduce heat to simmer, and cook for another 5 minutes. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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